Kamila Součková 8. 4. 2025 clock 3 minutes video
Where our Czech cuisine would be without a pork belly. Today we describe the recipe for the stuffed one. The whole family will not only enjoy Easter.
The total preparation time and baking will take about 4 hours, but this considerable investment is worthwhile. The roast pork belly is rich and pleases the stomach of every eater.
How to prepare a delicious pork belly according to the immortal television star Jirka Babica? Check out the tutorial in this YouTube video:
Source: YouTube
Stuffing
Start by preheating the oven. Set the temperature to 170 degrees and do not turn the hot air. Now start preparing the stuffing. You will need about 100 grams of dry pastry best made of white flour. Before the pastry hardens, take care of the small cubes. Then take the bowl, throw the sliced bread cubes there, add 200 milliliters of cow’s milk, to which 1 egg and a pinch of salt. Then just sprinkle a handful of chopped parsley and mix well. Subsequently, the stuffing should rest for at least 10 minutes to soak the pastry well.
Let’s get into the meat
For 6 to 8 boarders you will need 2 kilograms of boneless pork side. It is ideal to have the meat boned in a butcher shop and take the bones with you, because they will be useful as a surprising ingredient. The meat needs to be cut into two pieces in the shape of rectangles. From the side of each rectangle, cut the pocket horizontally, from one edge to another and as much as possible. Proceed with caution so that you do not cut the meat anywhere.
Salt each pocket inside and then literally packed both with a remote stuffing. Now comes a large needle and a gray thread that you sew the hole. And we will salt again, around the perimeter of each outside. Place the meat on the prepared baking tray so that the skin is facing down. Pull the remaining space of a baking pan or sheet with bones. And now just pour a cup of water and go with it in a preheated oven, where they sit a pork belly for about an hour.
A good helper is the kitchen alarm to remember that after an hour, the meat needs to be turned to the baking tray and cut the skin on the grids with a sharp knife so that it cuts to the muscle. At this stage of baking, cover the meat either with a lid of baking pan or aluminum foil if you choose a baking tray. Set another hour on the alarm.
The last phase of baking
For the last part of the baking it is necessary to remove the lid or the aluminum foil and bake for another hour with occasional spilling by roasting. If the water evaporates, do not hesitate to add a small glass, because the roasting pan would not dry, otherwise there is a risk of burning the pools. What about bones? You need to rotate during the last hour to catch the golden color from all sides.
We’re going to the finals
Cook half a liter of water. Remove the baking tray from the oven, put the meat sideways and pour the hot water into the roast. Mix to allow all the peaks from the roasting pan. Especially in the casserole, heat one tablespoon of lard and add a heaping spoonful of plain flour. Stir with a whisk for about one minute, then glue all the liquid from the baking pan and mix well. A sauce is created to add baked bones and cook slowly for about 30 minutes. Meanwhile, return the meat to the baking pan and back with it to keep the sauce to weld.
The sauce needs to be poured through a strainer and the meat remove stitches. Cut it into slices, pour over the sauce and serve with your favorite side dish.
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