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
- 1
shallot (finely chopped)
- 1
garlic (finely chopped)
- 5 cups
- 0.333 cup
dry Red wine
- ½ teaspoon
- ½ teaspoon
fresh rosemary
- Plus
- 35 ounces
Pork belly (ready-to-cook, without fat)
- 2
- 2
- 2
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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