Aromatic Stuffed Roast Pork

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Aromatic Stuffed Roast Pork
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1945
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,945 kcal(93 %)
Protein37.27 g(38 %)
Fat179.32 g(155 %)
Carbohydrates43.83 g(29 %)
Sugar added0 g(0 %)
Roughage1.03 g(3 %)
Vitamin A68.41 mg(8,551 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.55 mg(21 %)
Vitamin B₁1.73 mg(173 %)
Vitamin B₂1.03 mg(94 %)
Niacin19.22 mg(160 %)
Vitamin B₆0.53 mg(38 %)
Folate81.82 μg(27 %)
Pantothenic acid1.12 mg(19 %)
Biotin1.85 μg(4 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C32.23 mg(34 %)
Potassium764.86 mg(19 %)
Calcium134.56 mg(13 %)
Magnesium44.86 mg(15 %)
Iron4.52 mg(30 %)
Iodine15.75 μg(8 %)
Zinc3.95 mg(49 %)
Saturated fatty acids60.79 g
Cholesterol258.07 mg
Author of this recipe:
How healthy are the main ingredients?
olive oilonionparsleyegg

Ingredients

for
4
Ingredients
5 tablespoons
1
small onion (chopped)
1
red chile pepper (deseeded and very finely chopped)
1 teaspoon
2 cups
1 tablespoon
1 tablespoon
chopped Sage
1
egg (beaten)
42 ounces
Pork belly (boned)
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Slotted spatula, 1 Grill pan

Preparation steps

1.
Heat the oven to 175ºC (155º fan) 350ºF, gas 4.
2.
Heat 3 tbsp oil in a pan and gently fry the onion until soft. Add the chopped chile and fennel seeds, cook for 2 minutes then mix into the breadcrumbs with the parsley, sage and beaten egg. Season with salt and pepper.
3.
Lay the pork flesh side up on a board and lay the stuffing along the middle of the meat. Roll up tightly and secure with kitchen string.
4.
Heat the remaining oil in a roasting pan and sear the pork all over until lightly browned.
5.
Season the meat with salt and freshly ground black pepper and roast in the oven for 1 3/4 hours or until the juices from the meat run clear. Baste the meat every 30 minutes.
6.
Let the meat rest for 15 minutes before slicing to serve.