Pork Breast Stuffed with Parmesan in Roman Pot

First, soak the romaine pot for a quarter of an hour.

Season the meat with salt and season with pepper. Later prepare the stuffing: Mix parmesan, eggs, breadcrumbs, oil, parsley, pine nuts, marjoram and a little salt, stuff quite tightly into the tesche and sew it up tightly.

Put the meat and the vegetables in the Roman pot and put it in the cold oven. Cook at 220 degrees for at least 120 minutes. When removing the meat, move it carefully, otherwise the stuffing can easily spill out of the pocket.

At the end pour the sauce with clear soup or water and pass it through a sieve. Thicken with cheese and season with wine and soy sauce.

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