Stuffed Pork Belly

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Stuffed Pork Belly
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
1494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,494 kcal(71 %)
Protein26.32 g(27 %)
Fat149.55 g(129 %)
Carbohydrates9.08 g(6 %)
Sugar added0 g(0 %)
Roughage1.94 g(6 %)
Vitamin A23.74 mg(2,968 %)
Vitamin D0.11 μg(1 %)
Vitamin E3.59 mg(30 %)
Vitamin B₁1.09 mg(109 %)
Vitamin B₂1.15 mg(105 %)
Niacin16.85 mg(140 %)
Vitamin B₆0.48 mg(34 %)
Folate31.48 μg(10 %)
Pantothenic acid2.29 mg(38 %)
Vitamin B₁₂2.19 μg(73 %)
Vitamin C2.86 mg(3 %)
Potassium1,018.55 mg(25 %)
Calcium73.42 mg(7 %)
Magnesium27.01 mg(9 %)
Iron3.35 mg(22 %)
Zinc3.81 mg(48 %)
Saturated fatty acids50.53 g
Cholesterol178.6 mg

Ingredients

for
4
For the filling
5 tablespoons vegetable oil
1 shallot (finely chopped)
1 garlic (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
How healthy are the main ingredients?
Mushroomthymerosemaryshallotgarliccloves

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
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.
3.
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.
4.
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.
5.
Remove from the oven, untie the twine and serve sliced on preheated plates.