Roast Pork Belly with Apples and Roasted Vegetables

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Roast Pork Belly with Apples and Roasted Vegetables
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
1064
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,064 cal.(51 %)
Protein32 g(33 %)
Fat79 g(68 %)
Carbohydrates58 g(39 %)
Sugar added3 g(12 %)
Roughage7.2 g(24 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K18.6 μg(31 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.2 mg(135 %)
Vitamin B₆0.8 mg(57 %)
Folate76 μg(25 %)
Pantothenic acid2 mg(33 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C58 mg(61 %)
Potassium1,338 mg(33 %)
Calcium76 mg(8 %)
Magnesium79 mg(26 %)
Iron3.1 mg(21 %)
Iodine11 μg(6 %)
Zinc3.8 mg(48 %)
Saturated fatty acids31.6 g
Uric acid214 mg
Cholesterol128 mg
Complete sugar33 g

Ingredients

for
4
Ingredients
800 grams Pork belly
salt
freshly ground peppers
400 grams waxy potatoes
2 onions
3 Parsnips
4 small Apple
4 Cinnamon stick
500 milliliters Beef broth
1 tsp cloves
1 Tbsp honey
1 Tbsp vegetable oil
How healthy are the main ingredients?
potatohoneysaltonionParsnipApple

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F). Rinse the meat, pat dry and season with salt and pepper. Scrub the potatoes, peel and cut into slices. Peel the onions and cut into wedges. Peel the parsnips and quarter lengthwise. Rinse the apples, core and place a cinnamon stick in each apple core.

2.

Pour the broth into a roasting pan and add the pork belly, rind-side down. Add the vegetables and cloves and roast for about 1 hour 45 minutes. Flip over the pork belly over. Whisk the honey and oil together and use to coat the apples. Add to the pan with the pork belly and cook for another 30 minutes.

3.

Turn on the broiler, season the pork belly and broil, rind-side up, until crispy. Serve with the vegetables and apples.