Stuffed Pork Belly

Name: Stuffed Pork Belly
Total time: 2 h 10 min
Yield: 4
Ingredients: 5 Tbsps 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 tsp fresh thyme (chopped); 0.5 tsp fresh rosemary; 35 ozs Pork belly (ready-to-cook, without fat); 2 bay leaves; 2 cloves; 2 allspice

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 10 min.

Ready in

Ingredients

for

servings

For the filling: 5 Tbsps 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 tsp fresh thyme (chopped); ½ tsp fresh rosemary

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

How healthy are the main ingredients?

Mushroom thyme rosemary shallot garlic clove cloves

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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.