Pork Belly with Chestnut, Pear and Sauerkraut Filling

0
Average: 0 (0 votes)
(0 votes)
Pork Belly with Chestnut, Pear and Sauerkraut Filling
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
792
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories792 kcal(38 %)
Protein46.9 g(48 %)
Fat60.1 g(52 %)
Carbohydrates16 g(11 %)
Author of this recipe:

Ingredients

for
6
Ingredients
1 kilogram
Pork belly (with fat layer, trimmed by butcher, ready to stuff)
ground paprika (sweet and hot, to taste)
2
150 grams
peeled, cooked Chestnuts
1
1
1 tablespoon
1 teaspoon
500 grams
2
4
4
2
125 milliliters
3 tablespoons
1 jar
1 tablespoon
How healthy are the main ingredients?
CarawayJuniper berries

Preparation steps

1.

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.

2.

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. 

3.

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.

4.

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.