Crisp Pork Belly with Bacon Wrapped Pears

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Crisp Pork Belly with Bacon Wrapped Pears
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1901
calories
Calories

Healthy, because

Even smarter

Nutritional values

These pears are a great source of protein from the pork belly and bacon and nutrients like vitamin C from the pears. 

Serve these pears with a nice simple arugula salad.

1 serving contains
(Percentage of daily recommendation)
Calorie1,901 kcal(91 %)
Protein35.56 g(36 %)
Fat168.66 g(145 %)
Carbohydrates64.33 g(43 %)
Sugar added17.46 g(70 %)
Roughage7.04 g(23 %)
Vitamin A150.79 mg(18,849 %)
Vitamin D0.34 μg(2 %)
Vitamin E3.97 mg(33 %)
Vitamin B₁1.28 mg(128 %)
Vitamin B₂0.9 mg(82 %)
Niacin18.74 mg(156 %)
Vitamin B₆0.89 mg(64 %)
Folate59.88 μg(20 %)
Pantothenic acid1.46 mg(24 %)
Biotin4.32 μg(10 %)
Vitamin B₁₂2.33 μg(78 %)
Vitamin C26.3 mg(28 %)
Potassium1,333.32 mg(33 %)
Calcium128.31 mg(13 %)
Magnesium71.65 mg(24 %)
Iron4.44 mg(30 %)
Iodine1.03 μg(1 %)
Zinc3.94 mg(49 %)
Saturated fatty acids63.31 g
Cholesterol219.43 mg
Author of this recipe:

Ingredients

for
4
Ingredients
32 ounces
Pork belly (with rind)
2 tablespoons
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
2 tablespoons
cup
¼ cup
½ cup
¼ cup
1 teaspoon
4 ½ cups
Green bean (trimmed)
1 sprig
2
12 rashers
How healthy are the main ingredients?
oniongarlicKetchupPear

Preparation steps

1.

Preheat the oven to 400°F.

2.

Slice the rind of the pork belly with a sharp knife and season with salt and pepper. Place the pork and canola oil in an oven-proof dish and bake for 50-60 minutes until crispy, brushing the rind with salted water from time to time.

3.

For the barbecue sauce, briefly fry the onion and garlic in vegetable oil until translucent. Add the ketchup and vinegar and a little water. Stir in the sugar, Worcestershire sauce, chili powder, salt, and ground black pepper and bring to the boil.

Simmer gently on a moderate heat, half-covered, for around 15 minutes, stirring occasionally, until it reaches the desired consistency.

4.
Blanch the beans and savory in boiling salted water for 5-7 minutes.
5.
Cut each pear into six wedges, remove the core and wrap with bacon. Place in the roasting tin with the pork for the last 15 minutes of cooking time.
6.
Drain the beans using a sieve and arrange on four warmed plates. Cut the pork belly into four slices, place on top of the beans and sprinkle with coarse sea salt. Place three pear wedges on each plate and serve with a few blobs of sauce. Serve with boiled potatoes if desired.