Stuffed Pork Belly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,215 cal. | (58 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 40.7 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram Pork belly (with rind, boneless)
- 2 day-old White rolls
- 100 milliliters milk
- 200 grams Pumpkin (such as Muscat)
- 1 egg
- 2 Tbsps freshly chopped parsley
- 2 Tbsps Semolina flour
- salt
- freshly ground peppers
- Nutmeg
- 2 onions
- 2 carrots
- 200 grams Celery root
- 150 grams Parsnips
- 2 Tbsps vegetable oil
- 600 milliliters Beef broth
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 bay leaf
Preparation steps
Rinse the meat, pat dry and cut a pocket in the sides. Score the rind. Remove the crust from the bread and dice finely. Place in a bowl, cover with boiling milk and let stand. Cut the pumpkin into small cubes. Mix with the egg, parsley, semolina and bread and season with salt, pepper and nutmeg. Stuff into the pork belly pockets, secure with butcher's twine or skewers and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the onions, carrots, celery root and parsnips and dice. Heat the oil in a roasting pan and sauté the vegetables until softened. Deglaze with a little broth, add the peppercorns, juniper berry, and bay leaf and place the meat, rind-side up, over the vegetables. Transfer to the oven and roast for about 2 hours, basting the meat during the first 1 hour 30 minutes. Remove the meat from the pan and keep warm in the oven. If desired, broil until the rind is crispy.
Meanwhile, strain the sauce into a clean saucepan, let reduce slightly and season with salt and pepper.
Remove the butcher's twine or skewers, slice the meat and serve with the sauce.
