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Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples

Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.

DinnerPorkRoastHerb-StuffedSpecial Occasion
Estimated Nutrition
Calories
1125.1
kcal / serving
11250.5 kcal total
Carbs
33.3g
per serving
332.6 g total
Fat
84.3g
per serving
842.8 g total
Protein
58.5g
per serving
585.2 g total
Cook Time
260
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Brown Sugar
CondimentsSauces
1
tbsp
Tomato Purée
Fruits
2
piece
Lemon
juice and zest
1
piece
Bramley Apple
thinly sliced rounds
Liquids
100
ml
White Wine
dry
500
ml
Chicken Stock
fresh
Meat
2
kg
Pork Belly
skin scored
600
g
Pork Tenderloin
1
kg
Pork Bones
NutsSeeds
4
clove
Garlic
finely chopped
1
bunch
Flat leaf Parsley
finely chopped
2
tbsp
Sage
finely chopped
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
sprig
Thyme
fresh
1
tbsp
Basil
fresh, chopped
2
sprig
Rosemary
fresh
OilsFats
5
tbsp
Olive Oil
for stuffing
Vegetables
1
piece
Onion
peeled
1
piece
Carrot
peeled and finely chopped
1
stick
Celery
chopped
0.5
piece
Leek
chopped
1
large
Aubergine
chopped
1
piece
Yellow Pepper
chopped
1
piece
Red Pepper
chopped
2
piece
Courgettes
chopped
200
g
Tomatoes
chopped
6
large
Potatoes
peeled, quartered, and parboiled

Method

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