Stuffed Pork Belly
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
1322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,322 cal. | (63 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 111 g | (96 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 46.4 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram trimmed Pork belly
- 5 White rolls
- 40 grams butter
- 1 large onion (finely chopped)
- 3 Tbsps parsley (finely chopped)
- 3 eggs
- 60 milliliters milk
- 125 milliliters Beef stock
- salt
- Nutmeg (freshly grated)
- peppers (freshly ground)
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat Preheat.
2.
Cut bread rolls into small cubes. Heat butter in a pan and saute finely chopped onion for a few minutes, add parsley. Combine onion and parsley with bread cubes, mix well. Combine eggs with milk and spices and drizzle over bread mixture. Mix well and let stand for about 15 minutes.
3.
Season pork belly with salt, pepper and nutmeg and stuff with bread mixture and sew up the opening with kitchen string, Score rind in diamond pattern.
4.
Place roast into a roasting pan, rind side up, and roast in preheated oven at 200°C (approximately 400°F) for about 1 1/2 hours. Baste wuth stock occasionally. Season sauce and cut meat into slices. If desired, serve with fresh salad and a glass of beer.
