Stuffed Pork Belly Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 15.56 g | (16 %) | ||
| Fat | 62.39 g | (54 %) | ||
| Carbohydrates | 28.2 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.36 g | (21 %) |
| Vitamin A | 201.47 mg | (25,184 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.52 mg | (52 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 6.27 mg | (52 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 57.49 μg | (19 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 43.05 mg | (45 %) | ||
| Potassium | 954.82 mg | (24 %) | ||
| Calcium | 85.69 mg | (9 %) | ||
| Magnesium | 41.79 mg | (14 %) | ||
| Iron | 4.84 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.55 mg | (19 %) | ||
| Saturated fatty acids | 22.79 g | |||
| Cholesterol | 94.53 mg |
Ingredients
- Ingredients
- 400 grams marbled Pork belly
- salt (pepper)
- 500 grams Sauerkraut
- 50 grams Liver sausage
- 2 Tbsps Lard
- 1 bay leaf
- 1 Juniper berries
- 1 onion
- ⅛ l water
- 400 grams potatoes
- ½ bunch Chives
Preparation steps
Cut pork belly lengthwise and unfold like a book. Season with salt and pepper.
Remove 5 tablespoons of sauerkraut and place in a bowl. Remove liverwurst from the casing and mix well with sauerkraut. Spread mixture on the meat and roll up from the wide side. Tie well with a kitchen twine. Heat 2 tablespoons of lard in a roasting pan and sear meat on all sides. Cover and simmer on medium heat for one hour. Heat the rest of lard in a saucepan. Saute sauerkraut with bay leaf and juniper berry briefly. Peel and quarter onion, add to the pan. Add water and simmer for about 1 hour on low heat.
Peel potatoes and rinse, cut into quarters and cook for 25 minutes in salted water. Remove meat from the oven and cut into finger-thick slices. Remove bay leaf from sauerkraut and arrange sauerkraut with meat and potatoes on plates. Rinse and dry chives, cut into rings and sprinkle over the dish. Serve.
