Meat in meat

Ingredients

• 1onion
• 30 g (2 tbsp)butter
• 1 celery, dividedcelery
• to tastesalt
• 5carrots
• to tastegarlic
• as neededwater
• 1egg
• 3parsley roots
• to tastemarjoram
• 1bread roll
• as neededbreadcrumbs
• to tastethyme
• 250 gminced meat
• 750 gpork belly
• to tastecrushed caraway seeds
• to tasteblack pepper

Instructions

1. 1

   Mix the filling

   Peel the root vegetables. Grate one-third of the celery, 2 carrots and 1 parsley root into a bowl, along with the onion. Add the egg, minced meat, finely chopped bread roll that has been moistened, thyme, rubbed marjoram, caraway, garlic to taste, pepper and salt. Mix well, adding water if it needs loosening or breadcrumbs if it needs thickening.

2. 2

   Prepare the pork

   Rinse the pork belly and dry it thoroughly. With a sharp knife, score the skin into squares without cutting too deeply. Make a pocket in the meat and fill it with the minced-meat and vegetable mixture; secure the opening with cocktail sticks or sew it closed.

3. 3

   Make herb butter

   Put the butter, thyme, crushed caraway and pepper in the empty bowl. Mix until smooth.

4. 4

   Arrange the tray

   Dice the remaining vegetables and spread them in a roasting tin. Set the pork belly on top, skin-side up. Spread the herb butter over the meat and add water to the tin.

5. 5

   Roast and baste

   Put the tin in an oven preheated to 180°C and roast for about 1 hour. During cooking, add water to the tin as needed and spoon the roasting juices over the meat.

6. 6

   Serve the pork

   Once cooked, slice the meat. Pass the remaining vegetables and juices through a sieve or blend them, then serve with the pork. The recipe suggests potatoes, potato dumplings or bread.

What is meat in meat?

This Czech-style roast is pork belly with a savoury minced-meat filling: the meat is quite literally tucked inside more meat. Root vegetables and herbs flavour the filling and form a bed for the roast.

The method combines a stuffed roast with a simple vegetable pan sauce. Filling the belly gives the slices a hearty centre, while roasting it skin-side up lets the outside cook separately from the moist filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1020 calories, 42g protein, 19g carbs, 86g fat.

Pork belly and minced meat provide most of the fat and protein, while the bread roll and any breadcrumbs contribute carbohydrates. The vegetables add some carbohydrate and fibre, though the amounts are not specified. Balance a portion with a generous serving of green vegetables or salad.

Build a filling that holds together

Root vegetables: the recipe uses a portion of the celery, carrots and parsley root grated into the mince, with the rest diced for the roasting tin. Grating the filling vegetables helps them mix evenly with the meat.

Bread and egg: the moistened roll and egg bind the filling. Add water or breadcrumbs only as needed so the mixture is cohesive but not runny.

Make a secure pocket

Dry the pork belly thoroughly before handling it, then make a pocket without cutting through the meat. Keep the skin score shallow so the cuts do not reach the filling.

Fill the pocket without packing the mixture excessively tightly, then secure the opening with cocktail sticks or stitches. This helps keep the filling in place as the pork roasts.

Roast with the skin facing up

Skin side: place the belly skin-side up on the diced vegetables, as directed, so the meat sits above the roasting juices. The recipe scores the skin into squares but does not specify a separate high-heat finishing stage.

Herb butter: spread the butter mixture over the meat before roasting. Add water to the tin and keep basting with the juices during cooking, topping up the water as needed.

Check the roast before slicing

Timing: the stated roasting time is about 1 hour at 180°C, but the recipe gives no weight-based timing guide beyond that. Check that the pork and its filling are cooked through before serving.

Rest the roast briefly before slicing so it is easier to cut neatly. Remove the cocktail sticks or any stitching before serving.

Turn the vegetables into sauce

Once the pork is cooked, the recipe uses the remaining vegetables and roasting juices as a sauce. Pass them through a sieve for a smoother, lighter texture or blend them for a thicker, more rustic finish.

Serve the slices with potatoes, potato dumplings or bread, as suggested. A green vegetable or a crisp salad can provide a fresh contrast to the rich pork.

Recipe notes & tips

• Dry the pork belly well before scoring so it is easier to handle.
• Keep the skin cuts shallow to avoid cutting into the filling pocket.
• Moisten the bread roll before chopping it into the filling.
• Adjust the filling with water or breadcrumbs a little at a time.
• Baste the pork during roasting and add water to the tin if it becomes dry.
• Remove the securing sticks or stitching before slicing.

Variations

• Use different herbs: swap or combine the thyme and marjoram to suit your taste.
• Add more garlic: mix extra garlic into the filling for a stronger savoury flavour.
• Change the sauce texture: sieve the vegetables for a smooth sauce or blend them for a thicker one.
• Serve with greens: add steamed cabbage or another green vegetable alongside the suggested potatoes or bread.

Common mistakes to avoid

• Cutting through the skin: score only shallowly so the cuts do not reach the meat pocket.
• A loose filling: secure the opening with cocktail sticks or sew it closed before roasting.
• A dry mixture: add water gradually until the filling holds together.
• A runny mixture: mix in breadcrumbs a little at a time until it thickens.
• Letting the tin dry out: baste the pork and top up the water as needed.
• Slicing before removing fasteners: take out cocktail sticks or stitching before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat the pork and sauce until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions