Aunt Emmy Bratl

Prepare the pork belly from the butcher by cutting a pocket in the meat. Mix milk and eggs, soak dumpling bread in it. Remove the skin from the onion and cut it into small pieces, add to the bread form together with chopped parsley and a little bit of salt.

Season the meat with salt and pepper, rub with the pressed garlic. Fill the pork belly with the dumpling mixture, sew up the opening with spaghetti.

Roughly chop cleaned onions and carrots and put them in a pan. Put meat on top, sprinkle with caraway seeds. Cook the stuffed pork belly in the oven heated to 220 °C for about 2 hours, basting frequently with beef broth and gravy.

Cut the roast into slices and arrange on plates.

Drink: Hirter Medium

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