Stuffed Pork Belly
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,200 cal. | (57 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 105 g | (91 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 40.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pork belly (ready to cook, with rind)
- 2 day-old White rolls
- 2 tart Apple (such as Boskoop)
- ½ lemon (juiced)
- 2 tsps organic Lemon peel
- salt (and)
- freshly ground peppers
- 250 milliliters Beef broth
- vegetable oil (For frying)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the pork belly and pat dry. Soak the rolls in some lukewarm water. Peel the apples, cut in half, remove seeds and coarsely grate, then sprinkle with the lemon juice. Mix the apples with the squeezed-out rolls, lemon zest, salt and plenty of pepper and knead.
3.
Season the pork belly on the inside lightly with salt and pepper and spread the filling on top. Roll up and secure with kitchen string. Season with salt and pepper and sear in hot oil in a roasting pan on all sides. Deglaze with a little broth, add the bay leaves and cook for 60-70 minutes in the preheated oven. Base from time to time and add the remaining broth as needed. Remove from the oven and serve slices on plates.
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