8 Serves
75 Mins
Lay the pork belly flat on a cutting board and rub the interior with minced garlic, fennel seeds, and chopped rosemary.
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MoroccanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Roll the pork belly tightly and secure it at regular intervals using kitchen twine to ensure it holds its shape during cooking.
Heat extra virgin olive oil in a large roasting pan over medium-high heat and sear the outside of the pork roll until golden brown.
Season the exterior generously with salt and pepper, then transfer the roasting pan to a preheated oven to roast until the internal temperature reaches 71°C.
22
g21
g18
g
Nigerian