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Aromatic stuffed roast pork
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
2 h.
Preparation
Calories:
1460
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,460 cal. | (70 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 126 g | (109 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 48.2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- 1 small onion (chopped)
- 1 red chili pepper (deseeded and very finely chopped)
- 1 tsp fennel seeds
- 2 cups fresh breadcrumbs
- 1 Tbsp parsley
- 1 Tbsp chopped Sage
- 1 egg (beaten)
- 42 ozs Pork belly (boned)
Preparation
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.
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