Stuffed pork belly

Ingredients

• 1 pig stomach
• 1 kg of pork loin
• 350 g of high-quality white bread
• 12 eggs
• One bunch of parsley
• 4 cloves of garlic
• Lemon and coarse salt for cleaning
• salt
• black pepper
• Cumin
• 1/2 teaspoon of piri-piri
• walnut and nutmeg
• pig fat

Thoroughly wash the stomach with plain water, rubbing it with salt and lemon, then leave it to soak overnight with lemon, salt, and crushed garlic.

Cut the meat into very small pieces and season it with salt, pepper, nutmeg, chopped garlic, cumin, and piri-piri. Let it marinate overnight, preferably in a clay dish.

The next day, finely crumble the bread, add the beaten eggs, chopped parsley, and the meat, and knead until the bread is thoroughly incorporated.

Rinse the stomach with cold water, stuff it without overfilling it, and sew the opening closed with kitchen twine.

Place it in boiling water; once it inflates, prick it with a needle to release the air.

Take it out, wrap it in a cool cloth, and then tie it tightly with tape all the way around.

Place it back in the boiling water for 2 to 2.5 hours, checking it periodically to prevent it from bursting.

Coat it with lard and bake it in the oven.

Serve in slices with a salad and French fries.