Stuffed Pork Belly

Name: Stuffed Pork Belly
Total time: 2 h 10 min
Yield: 4
Ingredients: 5 tablespoons vegetable oil; 1 shallot (finely chopped); 1 Garlic clove (finely chopped); 5 cups Mixed Mushrooms (e. g. button mushrooms, chanterelle mushrooms, porcini mushrooms; sliced); 0.333 cup dry Red wine; 0.5 teaspoon fresh thyme (chopped); 0.5 teaspoon fresh rosemary; 35 ounces Pork belly (ready-to-cook, without fat); 2 bay leaves; 2 Cloves; 2 allspice

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

1494

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,494 kcal	(71 %)
Protein	26.32 g	(27 %)
Fat	149.55 g	(129 %)
Carbohydrates	9.08 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	1.94 g	(6 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	23.74 mg	(2,968 %)
Vitamin D	0.11 μg	(1 %)
Vitamin E	3.59 mg	(30 %)
Vitamin B₁	1.09 mg	(109 %)
Vitamin B₂	1.15 mg	(105 %)
Niacin	16.85 mg	(140 %)
Vitamin B₆	0.48 mg	(34 %)
Folate	31.48 μg	(10 %)
Pantothenic acid	2.29 mg	(38 %)
Vitamin B₁₂	2.19 μg	(73 %)
Vitamin C	2.86 mg	(3 %)
Potassium	1,018.55 mg	(25 %)
Calcium	73.42 mg	(7 %)
Magnesium	27.01 mg	(9 %)
Iron	3.35 mg	(22 %)
Zinc	3.81 mg	(48 %)
Saturated fatty acids	50.53 g
Cholesterol	178.6 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

shallot Mushroom

Ingredients

for

servings

For the filling: 5 tablespoons
vegetable oil; 1
shallot (finely chopped); 1
Garlic clove (finely chopped); 5 cups
Mixed Mushrooms (e. g. button mushrooms, chanterelle mushrooms, porcini mushrooms; sliced); 0.333 cup
dry Red wine; ½ teaspoon
fresh thyme (chopped); ½ teaspoon
fresh rosemary

Plus: 35 ounces
Pork belly (ready-to-cook, without fat); 2
bay leaves; 2
Cloves; 2
allspice

print shopping list

Preparation steps

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Heat 2 tbsp oil in a pan and fry the shallot and garlic. Add the mushrooms and quench with the wine. Stir in the herbs, season with salt and ground black pepper and simmer on a medium heat for 5 minutes.

Season the meat on the inside with salt and ground black pepper and spread with the mushroom mixture. Roll up the meat and tie with kitchen twine.

Heat the remaining oil in a roasting tin, season the meat with salt and ground black pepper and place in the roasting tin along with the spices. Roast for 90 min turning occasionally.

Remove from the oven, untie the twine and serve sliced on preheated plates.