Photo: Sam Loyd
Rolled, ’nduja-stuffed pork belly
9 ingredients
Serves 6
openrecipes
Belly pork with perfect crackling is chef Tom Adams' idea of a perfect roast when served with Italian salami stuffing
Estimated Nutrition (whole recipe, rough)
436
Calories
30g
Protein
28g
Fat
17g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Garlic | 1 clove (3g) | 4 |
| Hazelnut | not in our table | 0 |
| Seed | 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
- pork belly cut from the thick end, 2kg after skinning and boning, skin well-scored
- 100g blanched cobnuts or hazelnuts
- 1 bulb fennel , hard stalks removed and diced into rough 1cm cubes
- olive oil
- 10g fennel seeds , toasted
- 2 onions , roughly chopped
- 1 bulb garlic , cloves peeled
- 500g baby leeks
- 130g 'nduja or skinned cooking chorizo
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes