Photo: Sam Loyd
Perfect roast pork belly with cabbage and bacon
21 ingredients
30 min
Serves 4
openrecipes
James Martin’s twice-cooked pork belly comes with bacon-flecked greens and a fluffy apple sauce.
Estimated Nutrition (whole recipe, rough)
991
Calories
64g
Protein
45g
Fat
81g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Water | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2kg/4lb 4oz boneless pork belly
- 1 onion
- 1 carrot
- 1 celery
- 4 sprigs flatleaf parsley
- 2 sprigs thyme
- 3 star anise
- 1 cinnamon
- 110g/4oz butter
- 2 tbsp honey
- 110ml/4fl oz red wine
- 250ml/9fl oz beef stock
- salt and freshly ground black pepper
- 50g/2oz butter
- 4 slices smoked streaky bacon
- 1 green cabbage
- 150g/5oz Brussels sprouts
- 75ml/3fl oz water
- 2 tbsp chopped fresh chervil
- 25g/1oz butter
- 1 large Bramley apple
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes