Pork Roll Stuffed with Sauerkraut with Kuemme …

Caraway sauce Score the pork belly diagonally so that you have a large work surface. Place a piece of plastic wrap on top, pat the pork belly delicately flat and rub with garlic, caraway seeds and thyme leaves. Drizzle with 30 ml of canola oil and 150 ml of beer and marinate with the lid closed for about 1 hour.

Rinse the sauerkraut well, dry it and chop it. Heat the clarified butter and sauté the shallots and garlic in it. Add the potato cubes and fry briefly. Add juniper and bay leaf spice, pour in white wine and season with salt and pepper. Let it boil once, add the whipped cream and the sauerkraut. Cook everything together for 45 minutes until it is nice and creamy. Cut the bacon into small cubes, roast until crispy and add to the cabbage form. Remove bay spice and cool everything together, fold in the parsley. Season the marinated pork belly with salt, spread thinly with the cabbage filling and roll up tightly. Tie with a spagat to form a rolled roast.

Heat 30 ml rapeseed oil in a roasting pan. Brown the rolled roast well on all sides and season with salt and pepper. Add carrots, leek, celery, onion and garlic. Pour the roast with beer and clear soup and roast in the heated oven at 180 degrees for about 1 hour. Now pour the roast stock through a sieve.

Caraway sauce: Roast the shallot strips in rapeseed oil until golden brown. Briefly sauté the caraway seeds. All

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