Stuffed Pork Breast

Lightly salt the inside of the pork breast and more on the outside, also season the outside with pepper, caraway seeds and crushed garlic cloves.

Set the pork breast aside.

In the meantime, prepare the stuffing. For this, cut the bread into small cubes, whisk the cream and milk with the eggs and pour over the bread cubes.

Heat the butter in a small pan and fry the finely chopped onion until golden, then briefly fry the ham cubes and stir everything into the filling together with the parsley and grated nutmeg.

Season the mixture with salt and pepper, work it well with moistened hands and let it stand for 10 to 20 minutes.

Then stuff the breadcrumb mixture into the pork breast, which is then sewn shut with kitchen twine.

Using a very sharp knife, cut the rind lengthwise and widthwise to create squares of about 1 cm on each side.

Heat finger-high hot salted water in a roasting pan and place the pork breast with the rind facing down and simmer for about 15 minutes.

Then place the pork breast in a roasting pan with the rind facing upwards and roast for a total of about 90 minutes, first at 220 °C and after a quarter of an hour at 180 °C, occasionally basting with malt beer.

If possible, leave the oven door ajar, otherwise the crust will blister.

Leave the stuffed pork breast to rest in the open oven for about 10 minutes after the end of the roasting time.

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