🍽️ Rolled Pork Belly with Rice and Peas

Name: Rolled Pork Belly with Rice and Peas
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Veal roast (approx. 2 kg); 250 ml meat broth (instant); 10 g dried porcini mushrooms; salt; pepper (from the mill); nutmeg; 1 garlic clove; 30 g melted butter; 200 g long-grain rice; salt; 75 g green peas (frozen); 4 tomatoes

414 kcal · 30 min · 4 servings

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Ingredients

1 Veal roast (approx. 2 kg)
250 ml meat broth (instant)
10 g dried porcini mushrooms
salt
pepper (from the mill)
nutmeg
1 garlic clove
30 g melted butter
200 g long-grain rice
salt
75 g green peas (frozen)
4 tomatoes

Instructions

1. Have the butcher roll the pork belly around the kidneys and the backbone. Soak the mushrooms in the meat broth. Rub the roast all over with salt, pepper, and garlic.
2. Place the roast in a roasting pan. Spread melted butter over it and add the mushrooms with some broth. Roast the meat in the preheated oven at 200 degrees for 30 minutes, basting occasionally with the remaining broth. Reduce the heat to 170 degrees and roast for another 30 minutes.
3. Cook the rice according to the package instructions. Add the peas in the last 5 minutes and cook them together.
4. Blanch the tomatoes briefly with boiling water, shock them in cold water, peel them, quarter them, and remove the seeds.
5. Slice the finished roast and arrange it on plates. Serve the tomatoes and rice alongside. Strain the roast jus through a sieve, squeeze the mushrooms, and serve the juice with the roast.

Nutrition per serving

kcal: 414
Protein: 57 g · Fett/Fat: 7 g · Carbs: 29 g