Kendiukh

Turn the pig's stomach inside out, scrape off the mucous membrane with a knife, rub with coarse salt and leave for 5 minutes, then rinse thoroughly under cold running water. Scald with boiling water for 1–2 minutes and rinse again — this will remove the specific odor.

Cut the pork belly into small 5–7 mm cubes and finely chop the onion. Combine with the ground meat in a large bowl.

Add the eggs, finely crushed garlic, salt, black and allspice pepper, and marjoram. Mix the filling by hand for 3–4 minutes until the mixture becomes uniform and slightly sticky.

Fill the stomach with the stuffing to about two-thirds of its volume — not too tightly, as it will expand during roasting. Place a bay leaf inside and sew up the opening with strong kitchen thread.

Pierce the kendiukh with a needle in several places all over the surface to let steam escape during roasting and prevent it from bursting. Place it seam-side down in a roasting dish.

Roast in an oven preheated to 180°C for 1.5–2 hours, basting every 30 minutes with the rendered fat. Check for doneness by piercing the thickest part with a knife — the juices should run clear, without any blood.

Let the kendiukh cool completely at room temperature, then place it under a light weight and refrigerate for at least 3 hours, preferably overnight — this will make the filling firm and hold its shape well when sliced.

Remove the kitchen thread, cut the kendiukh into thin slices across the grain and serve cold as a hearty meat appetizer for a festive table.