Roast Pork Belly
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
956
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 956 cal. | (46 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Pork belly
- Sea salt
- freshly ground peppers
- 3 sprigs rosemary
How healthy are the main ingredients?
rosemary
Product recommendation
Dry the meat as well as possible. The dryer the meat the crispier it will become. Fresh rye bread and potato salad make the perfect accompaniments.
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Peeler, 1 Measuring cups, 1 Small pot mit Deckel, 1 Tweezers, 1 Wooden spoon, 1 Tablespoon, 1 Immersion blender, 1 Paper towel
Preparation steps
1.
Preheat the oven to 180°C, 375 F, gas 5.
2.
Wash the pork belly and pat dry. Make incisions along the length of the rind. Season liberally with salt and pepper and rub in well.
3.
Place two rosemary sprigs on an oven rack. Place the meat on top. _Put a baking sheet underneath to catch the fat. !_
4.
Roast for 60-70 minutes until crispy.
5.
Garnish with the remaining rosemary sprig and serve.
