Pork Belly with Chestnut, Pear and Sauerkraut Filling

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Pork Belly with Chestnut, Pear and Sauerkraut Filling
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Health Score:
68 / 100
45 min.
ready in 3 h. 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie897 cal.(43 %)
Protein26 g(27 %)
Fat76 g(66 %)
Carbohydrates28 g(19 %)
Sugar added10 g(40 %)
Roughage5.2 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin K28.3 μg(47 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.6 mg(97 %)
Vitamin B₆0.6 mg(43 %)
Folate57 μg(19 %)
Pantothenic acid1.2 mg(20 %)
Biotin7 μg(16 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C28 mg(29 %)
Potassium798 mg(20 %)
Calcium71 mg(7 %)
Magnesium52 mg(17 %)
Iron2 mg(13 %)
Iodine4 μg(2 %)
Zinc2.8 mg(35 %)
Saturated fatty acids28.7 g
Uric acid138 mg
Cholesterol112 mg
Complete sugar18 g


1 kilogram Pork belly (with fat layer, trimmed by butcher, ready to stuff)
freshly ground pepper
ground paprika (sweet and hot, to taste)
2 garlic cloves
150 grams peeled, cooked Chestnuts
1 onion
1 Pear
1 Tbsp butter
1 tsp sugar
500 grams Sauerkraut
2 cloves
4 Juniper berries
4 Coriander
2 bay leaves
125 milliliters Pear syrup
3 Tbsps vegetable oil
1 jar Beef stock
1 Tbsp cornstarch
How healthy are the main ingredients?
SauerkrautChestnutsugarsaltCarawaygarlic clove

Preparation steps


Vigorously rub pork belly with paprika and caraway and season with salt and pepper. Peel garlic and squeeze through a garlic press, then rub garlic over meat. Coarsely chop chestnuts. Peel onion and dice. Peel pear, cut into quarters and remove seeds, then dice finely. Heat butter in a pan and sauté onion, chestnut and pear, then sprinkle with sugar. Let sugar caramelize slightly. Stir sauerkraut with a fork and add to pan. Crush cloves, juniper berries, coriander seeds and bay leaves in a mortar and mix into pan. Deglaze pan with pear juice and stir well. Simmer for 10 minutes. Season with salt and pepper. Set aside and let cool.


Stuff pork belly with sauerkraut filling and secure with wooden skewers. Heat oil in a roasting pan. Sear meat on all sides. Deglaze pan with half of beef stock. Cover roasting pan and bake in preheated oven at 200°C-220°C (fan: 180°C-200°C, gas mark 4) (approximately 400°F-425°F), about 2 1/2 hours. Baste pork with cooking liquid occasionally. 


Deglaze roasting pan with remaining beef stock. Adjust oven temperature and preheat broiler. Broil for 15-20 minutes, watching carefully. Remove meat from stock and keep warm.


Bring gravy to a boil. In a small bowl, mix cornstarch with a little cold water, then stir into broth and bring to a boil again. Season with salt and pepper. Cut meat into thick slices and serve with sauce. Serve with broccoli and noodles, if desired.