1 kg Pork belly (raw, not too

           -fatty) ( a generous 2 lbs)
           Salt and pepper to taste
      1    Yellow turnip [substitute:

           -carrot]
      1    Onion

      5    Cloves garlic

           Stuffing:
    100 g  Plain breadcrumbs (3 1/2 oz)

      1 bn Parsley

    100 g  Smoked ham, diced (3 1/2 oz)

    100 g  Ground meat (3 1/2 oz)

      1 pn Sugar

      1 tb Marjoram

      1    Onion, finely chopped, and

           -sauteed till transparent
           Salt and pepper to taste
  Cut a pocket into the pork belly, and lightly season the inside.  Combine
  the stuffing ingredients and mix well.  Stuff the pork belly with this
  mixture, then sew the opening shut with cooking twine.  Score the fatty
  rind with a knife.  Rub the pork belly all around with seasonings.  Roast,
  along with the sliced turnip, until crispy.  The meat will have to be
  turned and basted several times.
  Serves 4.
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92