Stuffed Roast Pork

For the stuffed roast pork, first prepare the stuffing. Peel the young onion, wash and cut into fine rings. Peel and chop the garlic, wash and dry the parsley, pluck the leaves and chop finely.

Peel apple, cut into quarters, remove core, grate finely and pour lemon juice over it. Mix dumpling bread with lemon zest, egg yolk, pressed garlic, young onion, apple and vegetable oil, season vigorously with salt and pepper and set aside.

Wash the meat, pat dry and cut the rind. Cut the roast open, cut a pocket (sometimes offered by the butcher). Salt and pepper well on both sides.

Cover with stuffing and roll back up, tying with kitchen twine or pinning with wooden skewers or roulade needles. Peel, wash and coarsely chop onions. Peel and dice celery and carrot.

Heat lard in a pan and brown the meat on all sides. Remove and transfer to a roasting pan. Add onions and vegetables to the roasting fat, brown and spread all around.

Pour in wine, sprinkle with ground caraway seeds, thyme and paprika powder. Roast the pork at 180 degrees for about 2 hours. Baste regularly with gravy.

Remove the roast pork from the roasting pan and let it rest for about 10 minutes, covered with aluminum foil. Strain the gravy and season to taste. Cut meat into slices and serve with sauce.

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