Roast Pork Belly with Apples and Roasted Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
1064
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,064 cal. | (51 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork belly
- salt
- freshly ground peppers
- 400 grams waxy potatoes
- 2 onions
- 3 Parsnips
- 4 small Apple
- 4 Cinnamon stick
- 500 milliliters Beef broth
- 1 tsp cloves
- 1 Tbsp honey
- 1 Tbsp vegetable oil
Preparation steps
1.
Preheat the oven to 140°C (approximately 275°F). Rinse the meat, pat dry and season with salt and pepper. Scrub the potatoes, peel and cut into slices. Peel the onions and cut into wedges. Peel the parsnips and quarter lengthwise. Rinse the apples, core and place a cinnamon stick in each apple core.
2.
Pour the broth into a roasting pan and add the pork belly, rind-side down. Add the vegetables and cloves and roast for about 1 hour 45 minutes. Flip over the pork belly over. Whisk the honey and oil together and use to coat the apples. Add to the pan with the pork belly and cook for another 30 minutes.
3.
Turn on the broiler, season the pork belly and broil, rind-side up, until crispy. Serve with the vegetables and apples.
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