Mimis kitchen magic

This would almost serve as a 'stud muffin' - yes, it tastes as sexy as one - therefore the definition. Anyway, if you love meat there is nothing easier, cheaper and tastier than a homemade Bauchfleisch as we Austrians call it. It's basically a thick part of the pork's belly.

Preparations:

Rub it in beforehand with Kümmel or Paprika. Salt and Pepper.

Put in a pan, with a bit of liquid in it, it will be done - depending on the meat size - in an hour at 220 degrees. Of course you can vary the heat, the size and the taste. I personally like caraway, as the gravy turns out well too. 

The muffin is simply the one from this post additionally filled and topped with cream cheese.