Stuffed Pork Belly with Vegetables

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Stuffed Pork Belly with Vegetables
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Health Score:
80 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
1461
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,461 cal.(70 %)
Protein53 g(54 %)
Fat115 g(99 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A1.6 mg(200 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.4 mg(37 %)
Vitamin K37.4 μg(62 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.4 mg(212 %)
Vitamin B₆1.2 mg(86 %)
Folate80 μg(27 %)
Pantothenic acid2.7 mg(45 %)
Biotin18.7 μg(42 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C52 mg(55 %)
Potassium1,858 mg(46 %)
Calcium110 mg(11 %)
Magnesium108 mg(36 %)
Iron5.2 mg(35 %)
Iodine28 μg(14 %)
Zinc6.9 mg(86 %)
Saturated fatty acids46.4 g
Uric acid273 mg
Cholesterol257 mg
Complete sugar16 g

Ingredients

for
8
For the pork belly
2 day-old White rolls
1 onion
1 carrot
1 Tbsp butter
2 Tbsps parsley
3 garlic cloves
400 grams Veal sausage
2 eggs
salt
freshly ground peppers
1 pinch Nutmeg
2 kilograms Pork belly (With rind but without bone or cartilage)
1 tsp fennel seeds
150 milliliters dry white wine
400 milliliters Veal stock
4 Juniper berries
1 pc organic Orange peel
2 carrots
2 onions
200 grams Celery
For the vegetables
1 ½ kilograms waxy potatoes
4 carrots
400 grams Pearl onion
2 Tbsps sunflower oil
salt
freshly ground peppers
parsley (for garnishing)
How healthy are the main ingredients?
potatoCeleryparsleyonioncarrotgarlic clove

Preparation steps

1.

For the pork belly: soak bread in lukewarm water. Peel onions and dice finely. Peel carrot and chop very finely. Heat butter in a pan and saute vegetables for 1-2 minutes, add parsley. Peel 1 clove of garlic and squeeze through a garlic press, add to the pan. Squeeze bread well and mix with ground meat, eggs and vegetable mixture. Season with salt, pepper and nutmeg.

2.
Preheat the oven to 200 ° C upper and lower heat.
3.

Cut a pocket in pork belly with a long sharp knife. Fill with the stuffing and sew with a kitchen string. Score rind with a sharp knife crosswise. Season meat with salt, pepper and crushed fennel seeds.

4.

Heat oil in a roasting pan and sear pork belly on all sides, rind side down first. Squeeze remaining garlic with skin into the pan and deglaze pan with white wine and veal stock. Add juniper berries, orange slices, peeled and coarsely diced carrots, 2 onions and celery to the pan. Roast  in preheated oven at 200°C (approximately 400°F) for about 2 hours on the lowest rack. Add more water to the pan as needed. Baste meat with cooking juices often. 

5.

For the vegetables: rinse vegetables, peel potatoes and carrots. Cut potatoes into wedges and carrots into sticks. Peel and halve onions. Cook potatoes in plenty of salted water for 25-30 minutes, add onions after about 15 minutes and carrots 2 minutes before the end of cooking.

6.

Remove pork belly from the oven. Brush meat with salted water and roast at 250-275°C (approximately 475-525°F) until crispy, watching carefully. 

7.

Strain cooking sauce through a fine sieve. Simmer a little and season with salt and pepper. Heat oil in a pan and saute vegetables briefly, season with salt and pepper.

8.

Arrange roast and vegetables on a platter, slice roast and drizzle with sauce. Garnish with parsley and serve accompanied by remaining sauce.