Piglet Roulade – Pork Belly Roulade

Cut the pork belly into 1 cm thick slices and pound well. Sprinkle the slices with meat seasoning, season with salt and pepper. Spread with mustard, cover with onion rings and plucked sauerkraut, roll up and tie. Fry in fat and cook with the lid closed after adding a little water. Mix the sauce with sour whipped cream and thicken with flour.

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