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 Cuisines > Danish cuisine > Search results
Stuffed roast pork
1 1/2 kg streaky belly joint
1 1/2 tbsp salt
200 g minced pork
1 orange
25 g nuts
1 small onion
2 tbsk breadcrumb
50 ml milk
salt and pepper
a little allspice
a little dried rosemary

1. All bones must be removed from the meat. Cut a pocket in the meat lengthways and scratch the rind. Grate the zest of the orange finely and press out the juice. Chop the nuts and the onion finely.
2. Mix the meat with all the ingredients for the filling. Leave to rest for one hour. Stuff the meat with a spoon and hold together with toothpicks or similar. Rub the rind with the salt.
3. Place the roast on the middle shelf in a cold oven and turn the oven to 200 C (390 F). Leave to roast for about 1 1/2 hour until tender and done. Leave the roast uncovered to rest for 15 minutes before carving.
4. Serve for dinner or cold for lunch.  
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