Photo: Sam Loyd
Roasted Pork Belly with Gingery Rhubarb Compote
8 ingredients
6 servings
openrecipes
The pork belly is roasted slow and low to ensure the meat is tender, then crisped up over high heat and served with gingery rhubarb compote.
Estimated Nutrition (whole recipe, rough)
370
Calories
28g
Protein
14g
Fat
26g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 3 pork belly, skin removed, fat intact
- 2 fresh thyme leaves
- 2 sugar
- 2 kosher salt
- 2 freshly ground black pepper
- 1 medium onion, sliced into 1/2-inch rings
- 1 dry white wine
- (click for recipe)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes