Pork Belly Roulade

Cut pork belly into slices 1 to 2 cm thick and pound well. Sprinkle the slices with salt and pepper and coat with mustard. Remove the skin from the onion and cut it into rings, pull the sauerkraut apart and place it with the onion rings on the slices of belly meat, roll them up, fry them in fat, fill them up with water and cook them until tender in 30 to 45 min. Bind the sauce with flour mixed in sour cream.

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