Stuffed Pork Belly with Sauerkraut



Pork Belly (Skin on)


Medium hot mustard



2 cloves

Sea salt

4 tbsp

Hela Marjoram shredded

1 tbsp

Hela Rosemary cut

1 tbsp

Hela Thyme shredded

1 tbsp

Hela Sage shredded

1 tbsp

Hela Pepper Black Medium Grind #12

1 tbsp

Hengstenberg Mildessa Sauerkraut



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  1. Take the pork belly and make sure to keep the skin on.
  2. Cut the pork belly midsection into half lengthwise so that it can open up(like a book).
  3. Rub a layer of salt over the skin. 
  4. Finely chop the garlic, add it into the mustard with all the herbs and mix well.
  5. Spread the mixture and sauerkraut evenly over the pork belly.
  6. Roll the belly together so that the skin is on the outside and bind it tightly with kitchen yarn.
  7. Place the pork belly onto a pan, cover it with aluminum foil and cook it in the oven for 2-3 hours at 140-160 degrees.
  8. During the last 15 minutes, remove the aluminum foil and crisp up the skin on high heat. Enjoy!

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