Stuffed Pork Belly with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,461 cal. | (70 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 115 g | (99 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,858 mg | (46 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 46.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
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.
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.
Arrange roast and vegetables on a platter, slice roast and drizzle with sauce. Garnish with parsley and serve accompanied by remaining sauce.
