Roast Pork Belly

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Roast Pork Belly
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1287
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,287 kcal(61 %)
Protein23.22 g(24 %)
Fat131.59 g(113 %)
Carbohydrates0.33 g(0 %)
Sugar added0 g(0 %)
Roughage0.22 g(1 %)
Vitamin A12.05 mg(1,506 %)
Vitamin D0 μg(0 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.56 mg(96 %)
Vitamin B₆0.33 mg(24 %)
Folate4.2 μg(1 %)
Pantothenic acid0.65 mg(11 %)
Vitamin B₁₂2.08 μg(69 %)
Vitamin C1.09 mg(1 %)
Potassium469.43 mg(12 %)
Calcium17.4 mg(2 %)
Magnesium11.36 mg(4 %)
Iron1.39 mg(9 %)
Zinc2.54 mg(32 %)
Saturated fatty acids47.99 g
Cholesterol178.6 mg

Ingredients

for
4
Ingredients
35 ounces 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.