Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Butterfly 1 kilogram of pork belly to create a large flat piece, lightly score the skin side without cutting through the meat, and season both sides with 1 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pan over medium heat, add 1 large chopped onion and 3 minced garlic cloves, and sauté for 5 minutes until softened.

3. 3

   Combine 300 grams of rinsed sauerkraut, 2 medium grated potatoes, 2 tablespoons of chopped fresh dill, 1 teaspoon of caraway seeds, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper with the sautéed onion and garlic in a bowl, mixing thoroughly to create the filling.

4. 4

   Spread the sauerkraut and potato filling evenly over the seasoned pork belly, leaving a 2-centimeter border along one long edge, then carefully roll the pork belly tightly from the opposite long edge into a roulade shape.

5. 5

   Secure the rolled pork belly with kitchen twine at 3-centimeter intervals to maintain its shape, and place the roulade in a steamer basket over simmering water, ensuring the water does not touch the bottom of the basket.

6. 6

   Steam the pork belly roulade for 2 hours, replenishing water as needed, until the pork belly is tender and cooked through, and then carefully remove it from the steamer and let it rest for 15 minutes before slicing.