Gefüllter Schweinsbauch 🐖

Letzte Woche gingen einige Berichte und Bilder aus der Gastronomie zum Thema ‚Gefüllte Schweinsbrust’ in meiner Facebook Gruppe Linz isst...(https://m.facebook.com/groups/226752000852522/?ref=group_browse) ein.

Das war wohl der Grund, warum ich beim nächsten Einkauf um den Schweinebauch nicht mehr herum gekommen bin 😉

Meine Tochter lebt ja in der Steiermark, somit hege ich doch schon eine ganz besondere Beziehung zu diesem Bundesland und der dortigen Kost. Das DUROC Schwein, gilt als ganz besonders, trägt auch den AMA Gütesiegel!

Fein marmoriert, voller Geschmack!

Wenn das Fleisch von zarten Fettlinien durchzogen ist, spricht man von der sogenannten „Marmorierung“: Und diese bedeutet außergewöhnlich saftige und geschmackvolle Fleischteile, wie man sie von diversen Rindfleisch-Rassen kennt.

Genau diese Marmorierung weist auch das Duroc auf, ohne aber fett zu sein; der leicht nussige, vollmundige Geschmack ist ein Genuß, den man sich nicht entgehen lassen sollte.

Also mache ich mich heute ran, einen gefüllten Schweinebauch zu kochen.

Was ich dazu brauche:

1,5 kg Schweinebauch

Salz, Pfeffer, Kümmel, Knoblauch

500 ml klare Suppe

Für die Fülle:

500 g Knödelbrot

0,3 - 0,4 l Milch

3 Eier aufgeschlagen

3 EL zerlassene Butter,

1/2 Zwiebel im Butter angeröstet

Salz, etwas geriebene Muskatnuss

frische, klein geschnittene Petersilie

Wie ich das mache:

Das Schwierigste ist es, den Bauch mittig und gerade, so wie tief genug einzuschneiden.

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Nach dem Einschneiden reibe ich den Bauch innen und außen mit allen Gewürzen ein.

Danach bereite ich die Semmelknödelfülle zu, indem ich alle Zutaten vermenge und etwas ziehen lasse...

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Bevor ich den geöffneten Bauch damit fülle:

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Ich verschließe immer mit Zahnstocher, da bin ich wohl etwas zu faul um zu zunähen, wie es meine Mum und meine Oma immer gemacht haben 😉

Und nun ab ins Rohr, dazu begieße ich das Fleisch noch mit Suppe.

Mein Tipp für Dich:

Bei 200 Grad lege ich den Bauch mit der Schwarte nach unten in die Pfanne (Rein) damit die Schwarte 30 Minuten garen kann.

Danach lässt sie sich ganz leicht einschneiden zum Knusprigen Braten👌

Nach den ersten 30 Minuten hole ich das Fleisch aus dem Backrohr, lege es mit der Schwarte nach oben und schneide diese ein.

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Streue frischen, ganzen Kümmel und frischen, gehackten Knoblauch darüber und brate ca 2 Stunden auf 180-200 Grad Heißluft fertig.

Dazwischen bereite ich noch den kalten Krautsalat zu (das Kraut fein schneiden, salzen - beschweren - gekühlt stehen lassen

danach ausdrucken und mit Salz, Zucker, Essig und Öl, sowie ganzen Kümmel marinieren)

und gieße den Braten immer wieder mit Bratensaft auf.

Nach 1,5 Stunden Zeit im Rohr, gebe ich die letzte halbe Stunde noch kleine Kartofferl dazu.

Es duftet schon sehr fein, braucht aber noch etwas... den Brauch drehe ich nun in Endposition um, damit die Schwarte schön knusprig wird ☝️

Echt fein ist der gefüllte Bauch geworden 👌

Unser ganzes Haus duftet danach 😉

Was mir vor dem Anrichten aber persönlich auch noch ganz wichtig ist, ist die Tatsache, dass ich beim Bratensaft das Fett trenne und abgieße.

Wenn man es kurz herausnimmt, stehen lässt, kann man es wunderbar abschöpfen und übrig bleibt ein schmackhaftes Safterl zur Semmelfülle!

Das abgeschöpfte Bratlfett lasse ich erkalten, wer kann schon später bei einem guten Bratlfettbrot nein sagen 🤔😉

Wir genießen jetzt unseren gefüllte Schweinebauch 😋😋😋 - Mahlzeit!