Pork Belly Stew

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Pork Belly Stew
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Difficulty:
easy
Difficulty
Preparation:
10 h. 20 min.
Preparation
Calories:
1480
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,480 kcal(70 %)
Protein33.26 g(34 %)
Fat101.97 g(88 %)
Carbohydrates119.26 g(80 %)
Sugar added0 g(0 %)
Roughage20.99 g(70 %)
Vitamin A2,074.12 mg(259,265 %)
Vitamin D0 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁1.22 mg(122 %)
Vitamin B₂0.69 mg(63 %)
Niacin13.42 mg(112 %)
Vitamin B₆1.38 mg(99 %)
Folate214.64 μg(72 %)
Pantothenic acid1.4 mg(23 %)
Biotin21.03 μg(47 %)
Vitamin B₁₂1.49 μg(50 %)
Vitamin C136.05 mg(143 %)
Potassium2,609.23 mg(65 %)
Calcium290.68 mg(29 %)
Magnesium121.34 mg(40 %)
Iron5.78 mg(39 %)
Iodine12 μg(6 %)
Zinc3.51 mg(44 %)
Saturated fatty acids35.47 g
Cholesterol127.57 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
25 ounces
boneless, rolled Pork belly (rind removed and cut into thick slices)
16
small onions
2
Garlic cloves (finely chopped)
6
Baby carrots
3 sticks
Celery (cut into 5 cm| 2 inch lengths)
6
potatoes (peeled and cut into chunks)
2
1 sprig
4 cups
2 cups
green Cabbage (roughly shredded)
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 3, transferring the onions and garlic to a casserole dish. Continue from step 4 to the end of step 5. Cover and cook for 2-3 hours 160°C | 325F | gas 3 until the meat is tender, adding the cabbage for the last 20 minutes of cooking time. Serve as step 8.
Preparation

Kitchen utensils

1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Box grater, 1 Slotted spatula, 1 Grill pan, 1 Salad spinner, 1 Kitchen towel, 1 Citrus juicer, 1 Fork, 1 Plate, 1 Cutting board, 1 Small brush

Preparation steps

1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Heat the oil in a large frying pan (skillet) and fry the pork until lightly browned. Remove from the pan and set aside.
3.
Add the garlic and onion to the pan and cook for about 5 minutes until softened. Transfer to the slow cooker pot.
4.
Add the carrots, celery, potatoes, herbs, salt and pepper to the slow cooker pot, stirring to combine with the onions and garlic.
5.
Place the pork on top of the vegetables and pour over the stock.
6.
Cover and cook on low for 8-10 hours.
7.
Add the cabbage, replace the lid and cook on high for 15-20 minutes until the cabbage is tender.
8.
Ladle the broth into shallow bowls and serve with portions of meat and vegetables.