Roast Stuffed Pork Belly
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
738
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 ⅕ kilograms Pork belly (halve meat at wide part)
- 200 grams Apricot (dried)
- 100 grams Macadamia Nuts
- 100 grams raisins
- 3 shallots
- 2 garlic cloves
- salt
- 2 Tbsps honey
- 500 milliliters Beef broth
Preparation steps
1.
Combine apricots, nuts and raisins.
2.
Peel shallots and chop coarsely. Peel garlic. Place into a greased roasting pan and add broth.
3.
Season meat with salt and pepper, spread filling on top, leaving 2-3 cm wide (approximately 1 inch), and roll up from a wide part. Secure with wooden skewers.
4.
Peel the shallots and garlic. Chop shallots coarsely and both enter in the roasting pan.
5.
Score rind several times and place meat, rind side down, into a roasting pan.
6.
Roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Season with salt and reduce oven temperature to 160°C (approximately 325°F) and roast for about 1.5 hours more. Few minutes before the end of roasting, brush with honey and roast until crispy and golden brown. Remove skewers from meat. Arrange on platter and drizzle with cooking sauce. Serve.
