Photo: Sam Loyd
Tuscan fennel-rubbed pork
9 ingredients
Serves 6
openrecipes
Pork belly is a bargain cut, so you can afford to splash out on outdoor-reared, good quality meat for this Italian classic
Estimated Nutrition (whole recipe, rough)
1085
Calories
74g
Protein
33g
Fat
114g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 2½kg pork belly , skin scored
- 4 cloves garlic , crushed
- 2 sprigs rosemary , leaves finely chopped
- 1 tbsp fennel seeds
- olive oil
- 2 onions , thickly sliced
- 500ml white wine
- 2 tbsp flour
- 500ml chicken or vegetable stock
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