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Prep Time30 mins (+ 1 night)
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Cook Time2 h 30 mins
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Serving10
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Ready In3 h (+1 night)
This recipe was born because my husband and I wanted to eat Keto Snack of Crispy Pork Crackling Bites, but for this we had to buy a big piece of Pork Belly Bacon. Since there was too much meat on it, my husband figured out that he decomposed the layer of meat from the top of it. And how well she did it. Although, it didn’t become Wiener schnitzel from the meat, the way my husband wanted it to, but finally, a whole new recipe was born.
The Pork Belly Roll Stuffed with Spinach & Mushrooms in Bacon is a dish that you can even serve for a big family lunch because it is hearty. In addition, it’s healthy because it has a very low carb content when served with salad.
Eventually, from the 5 kg pork belly I got 1.2 kg of bacon, which is a cutting board size (30×40 cm), flat, 1 cm thick, which can be stuffing and rolling up. In addition, I got about 1.7 kg of fatty bacon for Crackling Bites (after baking it became 1 L lard and half a kg of bites) and I got 5 packages (5×8 slices) bacon for fry, which we usually eat with fried eggs and salad. It was a good buy!
At first, I marinated the meat stripped from the bacon and let it stand overnight. Then, I prepared the spinach and mushroom stuffing for it. I stuffed the meat with them and rolled up, then wrapped it in thinly sliced bacon and baked it red in the oven. Of this quantity, you can feed 8-12 people with different salads.
How to cook Low-carb, Keto, Paleo Pork Belly Roll Stuffed with Spinach & Mushrooms
Watch this video and follow these easy steps, how I cooked this delicious, tasty and inviting Pork Belly Roll Stuffed with Spinach & Mushrooms in Bacon. I hope you also want to cook this food.
Ingredients
Pork Belly Roll Stuffed with Spinach & Mushrooms
For Marinade
For Mushroom Stuffing
For Spinach Stuffing
And
Nutrition
Per 2 slices Stuffed Pork Belly Rolls
- Daily Value*
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Calories: 74137 %
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Fat: 71 g43 %
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Total Carbs: 5 g8 %
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Fiber: 1 g5 %
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Sugar: 2 g6 %
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Net Carbs: 4 g9 %
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Protein: 19 g25 %
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Sodium: 301 mg13 %
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Potassium: 508 mg14 %
Directions
Decompose the layer of meat from the top of the pork belly.
Mix the spices with the olive oil.
Marinate both sides of the meat.
Put in the fridge for one night, but for a minimum of a few hours.
Fry the chopped onion and garlic on lard.
Slice the mushrooms.
Add the mushrooms to the onion and fry with spices, then take it out and mix it with a beaten egg.
Stir the spinach with the spices.
Lay the spinach and then the mushrooms on the marinated meat, sprinkle with parsley and place the cleaned and cut in half lengthwise carrots on the edge where you start to roll up the meat.
Roll up the meat and stitch the two ends together with bamboo skewers.
Wrap the meat roll in sliced bacon.
Cover the meat with aluminum foil, then put in the oven at 180C / 350F for 2 hours or until the internal temperature of the meat reaches 90C / 195F.
While frying (after an hour), check the internal temperature of the meat.
When the internal temperature of the meat has reached the desired temperature, remove the aluminum foil.
Fry the bacon in red.
Slice it hot or even cold.
Serve the Stuffed Pork Belly Roll Stuffedwith salad.
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