Stuffed Pork Belly
(0 votes)
(0 votes)
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)
(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 %) |
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
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
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.
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