Grilled Stuffed Pork Belly
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
766
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 330 mg | (8 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ kilograms Pork belly (with rind)
- For the filling
- 2 onions (chopped)
- 5 garlic cloves
- 1 tsp salt
- 3 Tbsps parsley (finely chopped)
- 3 Tbsps Basil (finely chopped)
- 3 Tbsps Tarragon (finely chopped)
- 1 little green chili pepper (seeded, finely chopped)
- 2 Tbsps olive oil
- 1 Tbsp grained Mustard
Preparation steps
1.
Cut a slit in the pork belly between the lean and fat meat to create a cavity for stuffing. Make sure that the narrow sides remain closed.
2.
For the filling: Puree the remaining ingredients and spoon into the cavity. Roll up the meat, cut the rind diagonally crosswise to make a diamond pattern and tie with kitchen string. Place on a spit and grill on a motorized rotisserie.
3.
Place a bowl underneath and grill for about 2 hours. Before carving, let rest for 5 minutes and then cut into slices.
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