Crispy Pork Belly with Apples

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Crispy Pork Belly with Apples
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
1322
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,322 cal.(63 %)
Protein43 g(44 %)
Fat116 g(100 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K14.8 μg(25 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.8 mg(165 %)
Vitamin B₆0.7 mg(50 %)
Folate17 μg(6 %)
Pantothenic acid1.7 mg(28 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C25 mg(26 %)
Potassium683 mg(17 %)
Calcium35 mg(4 %)
Magnesium47 mg(16 %)
Iron2.2 mg(15 %)
Iodine5 μg(3 %)
Zinc4.1 mg(51 %)
Saturated fatty acids47.1 g
Uric acid245 mg
Cholesterol192 mg
Complete sugar27 g

Ingredients

for
4
Ingredients
1 onion
1 Tbsp vegetable oil
1 ⅕ kilograms Pork belly (with rind)
salt
freshly ground peppers
½ l Beef broth
4 Apple
3 sprigs rosemary
coarse Sea salt
How healthy are the main ingredients?
rosemaryonionsaltApple

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Peel the onion and dice finely. Grease a roasting pan with oil and add the onion. Bake for about 10 minutes, until golden brown. Remove the roasting pan from the oven and add 250 ml (approximately 1 cup) water. Rinse the meat, pat dry, season with salt and pepper and place, rind-side down, in the liquid. Bake for about 30 minutes then score the rind in thin strips. Place, rind-side up, in the pan, season with salt and pepper, add the broth and roast for another 2 hours, basting with pan juices occasionally. Rinse the apples and add to the pan for the last hour of cooking time. Add the rosemary for the last 15 minutes.

2.

Increase the heat to 240°C (approximately 475°F) and cook until the rind is crispy. Serve sprinkled with coarse sea salt.