Roast with Herb Stuffing and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,216 cal. | (58 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 107 g | (92 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 40.5 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 kilograms Pork belly (approximately 4 pounds)
- salt
- freshly ground peppers
- 1 Tbsp Vinegar
- 150 grams mixed Fresh herbs (such as marjoram, thyme, parsley) (approximately 5 ounces)
- 4 garlic cloves
- 2 onions
- 2 Tbsps sharp Mustard
- 150 grams Pine nuts (approximately 5 ounces)
- 2 Tbsps olive oil
- 200 milliliters Beef broth (approximately 7 ounces)
- 1 kilogram waxy potatoes (approximately 2 pounds)
Preparation steps
Preheat convection oven to 200°C (approximately 400°F).
Score the rind of the pork belly with diamond shapes using sharp knife. Season meat with salt on both sides and sprinkle pepper and vinegar on the side with no fat. Rinse herbs and shake dry. Peel garlic and onion and blend with herbs, mustard and pine nuts in a blender. Stir in the olive oil and season with salt and pepper. Spread this mixture on the non-fat side of the meat. Roll up meat and tie with kitchen string. Place meat in a roasting pan and roast in the oven for about 30 minutes. Then pour some of the broth over meat and finish cooking for 50-60 minutes more. If necessary, pour more broth over meat so that the roast does not burn. Peel the potatoes, cut in half or quarters, depending on size and place around the roast for the last 40 minutes of cooking time. Season with salt and pepper. After cooking time is up, remove the roast from the roasting pan, cut kitchen string and slice onto a serving dish. Season the potatoes with parsley and serve with the meat.
