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    You are in: Home / Recipes / Roast Rolled Pork Belly With Salsa Verde Recipe
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    Roast Rolled Pork Belly With Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    hectorthebat's Note:

    Roast rolled pork belly with salsa verde

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    Units: US | Metric


    1. 1
      Preheat the oven to gas 6, 220C, fan 200°C With a sharp knife, score the fat side of the meat in a criss-cross pattern. Mix most of the fennel seeds with the lemon zest, garlic, parsley and season. Spread over the non-fat side of the meat, roll tightly and tie.
    2. 2
      Put the meat on a rack in a roasting tin and sprinkle with plenty of salt. Cook for 30 minutes, then turn the heat down to gas 4, 180C, fan 160°C Pour 250ml (8 fl oz) of water into the bottom of the pan (this steams the meat and keeps it moist). Sprinkle the top with the rest of the fennel seeds and cook for a further 2 hours. It should be tender at this point, but if not, cook for another 20 minutes.
    3. 3
      Mix all of the ingredients for the salsa in a small bowl. Slice the pork thickly and erve with the salsa and gratin.

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    Nutritional Facts for Roast Rolled Pork Belly With Salsa Verde

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 747.6
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 11.2 g
    Cholesterol 280.0 mg
    Sodium 508.4 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 1.6 g
    Sugars 0.8 g
    Protein 92.5 g

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