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By delicious. magazine
Prune and apple stuffed pork belly with roast fennel and apples
This recipe for pork belly was created by the three 2017 Masterchef finalists Lorna, Alison and Giovanna, also known as Three Girls Cook. The sweet and tart flavours of prunes and apples cuts nicely through the richness of the pork. And you only need to take one look at that crackling to know it’s going to be good…
Updated at: Tue, 19 Nov 2024 13:03:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories2243.3 kcal (112%)
Total Fat209.6 g (299%)
Carbs40.3 g (16%)
Sugars15.4 g (17%)
Protein40.7 g (81%)
Sodium2386.7 mg (119%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3kgboneless pork belly
British, free-range
2 Tbspsea salt flakes
350mldry cider
1 tspdijon mustard
2bay leaves
2fresh sage leaves
4garlic cloves
whole but bashed with the flat of a knife
2fennel bulbs
large, core removed and cut into wedges
2granny smith apples
cored and cut into wedges
olive oil
for frying
200gbacon lardons
or diced pancetta
30gunsalted butter
1onion
large, chopped
2 tspfresh sage
finely chopped
125gprunes
roughly chopped
1granny smith apple
peeled, cored and chopped into 1cm chunks
160gfresh white breadcrumbs
kitchen string
Instructions
View on delicious. magazine
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