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Pork belly with Brugge Rodenbach cheese
Level
4 pers.
160 min
1 pork belly, 1.5 to 2 kg with rind
200 g Rodenbach Cheese, diced
½ litre beef stock
150 g butter
lime zest
1 chilli pepper, finely chopped
2 eggs
250 g veal mince
100 g breadcrumbs
200 g mushrooms, finely sliced
1 bunch of flatleaf parsley, finely chopped
100 g chorizo, diced
1 bunch of spring onions, finely chopped
salt and pepper
Score the bacon as deeply as possible on the short side and rub it with salt and pepper
Mix all the ingredients well, season if necessary and then fill the pork belly and sew it shut.
Roast in a roasting pan with butter and beef stock at 180°C for two hours. Turn over the meat every 30 minutes.
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