Saumagen Roulade with Apple and Onion Stuffing

Ingredients

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the diced apples, chopped onion, minced garlic, marjoram, nutmeg, caraway seeds, salt, and pepper. Mix well to combine.
3. 3.
   Lay the pork belly flat on a cutting board, skin side down. Season with salt and pepper.
4. 4.
   Spread the apple and onion stuffing evenly over the pork belly, leaving a small border around the edges.
5. 5.
   Roll the pork belly tightly, starting from one end. Use kitchen twine to tie the roulade securely at regular intervals.
6. 6.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roulade on all sides until golden brown.
7. 7.
   Pour the chicken or vegetable broth into the pot, covering the roulade partially.
8. 8.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Bake for approximately 2.5 to 3 hours, or until the pork belly is tender and cooked through.
10. 10.
    Remove the roulade from the pot and let it rest for a few minutes before slicing.
11. 11.
    Slice the roulade into thick slices and serve with the cooking juices as a sauce.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Apples — Opt for firm and slightly tart apples, such as Granny Smith or Braeburn, to provide a pleasant contrast to the savory pork.
• Marjoram — If you don't have marjoram, you can substitute it with dried oregano or thyme for a similar flavor profile.
• Caraway seeds — Toasting the caraway seeds before using them will enhance their aroma and flavor.
• Vegetable oil — You can use olive oil or any other neutral oil as a substitute for vegetable oil.

Tips & Tricks

• For a crispy skin, you can remove the roulade from the pot after baking and place it under the broiler for a few minutes.
• Serve the Saumagen Roulade with traditional German sides like sauerkraut, mashed potatoes, or potato dumplings.
• Leftover roulade can be sliced and used in sandwiches or salads for a delicious and convenient meal.
• Experiment with different spices and herbs in the stuffing to customize the flavors to your liking.
• If you prefer a thicker sauce, you can strain the cooking juices and reduce them on the stovetop before serving.

Serving advice

Serve the Saumagen Roulade hot, accompanied by a generous spoonful of the flavorful cooking juices. Garnish with fresh herbs, such as parsley or chives, for a pop of color. Pair it with traditional German sides and enjoy the hearty flavors of this classic dish.

Presentation advice

To present the Saumagen Roulade beautifully, arrange the sliced roulade on a platter, showcasing the layers of pork and stuffing. Drizzle some of the cooking juices over the slices for added moisture and flavor. Garnish with fresh herbs and serve with the sides in separate bowls for an elegant and appetizing presentation.