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Ingredients
Braised Pork Belly with Mixed Vegetables
- Ingredients
- 300 grams Pork belly
- 700 grams ham hock (boneless, rind removed)
- 3 Tbsps clarified butter
- 1 large onion
- ¼ Celery root
- 4 garlic cloves
- ½ l Vegetable broth
- ¼ l white wine
- 3 sprigs rosemary
- 1 sprig thyme
- 3 bay leaves
- 2 large carrots
- 8 potatoes
- salt
- peppers
- 200 grams shiitake mushrooms
- 100 grams diced Bacon
Cut the pork belly and pork shank meat into bite-sized pieces. Melt the butter in a large saucepan and sear the meat on all sides. Peel the onion and chop finely. Peel the celeriac and cut into small cubes. Peel the garlic and chop finely. Sauté the onion, celeriac and garlic.
Deglaze with the vegetable stock and wine. Add the herbs, return the meat to the pan and simmer for 1 hour. Meanwhile, peel the carrots and slice. Peel the potatoes and slice. Add more liquid to the meat, cover and cook for another 15 minutes.
Add the carrots and potatoes, season with salt and pepper and cook for another 30 minutes. Wipe the mushrooms with a damp cloth and add for the last 10 minutes. Fry the bacon in a dry frying pan until slightly crispy. Add to the meat and mix to combine.
(Percentage of daily recommendation)
| Calorie | 1,151 cal. | (55 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |