Pork Belly With Lobster & Cep Cannelloni Recipe

Recipe By Slurrp

This recipe combines the richness of pork belly with the delicate flavors of lobster and cep mushrooms in a luxurious cannelloni dish. The pork belly is slow-cooked to perfection, resulting in tender and succulent meat. The lobster adds a touch of elegance and sweetness, while the cep mushrooms bring earthy and nutty flavors. The cannelloni is then baked to golden perfection, creating a delightful combination of textures and flavors. This dish is perfect for special occasions or when you want to impress your guests with a gourmet meal.

4.6
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2hr total
2hr total
Pork Belly With Lobster & Cep Cannelloni
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Ingredients for Pork Belly With Lobster & Cep Cannelloni Recipe

  • 125 gram Pork Belly
  • As required Salt And Pepper, To Taste
  • 1/2 Lobsters
  • 50 gram Cep Mushrooms
  • 12.50 gram Butter
  • 3 Cannelloni Tubes
  • as per your need Grated Parmesan Cheese, For Topping
  • as per your need Fresh Herbs, For Garnish

Directions: Pork Belly With Lobster & Cep Cannelloni Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C (350°F).
  • STEP 2.Season the pork belly with salt and pepper, then sear it in a hot pan until browned on all sides.
  • STEP 3.Transfer the pork belly to a roasting tray and roast in the preheated oven for 2-3 hours, until tender and crispy.
  • STEP 4.While the pork belly is roasting, prepare the lobster and cep filling. Remove the lobster meat from the shells and chop it into small pieces. Finely chop the cep mushrooms.
  • STEP 5.In a pan, melt butter and sauté the cep mushrooms until golden brown. Add the lobster meat and cook for a few minutes until cooked through. Season with salt and pepper to taste.
  • STEP 6.Remove the pork belly from the oven and let it rest for a few minutes. Slice it into thin strips.
  • STEP 7.Cook the cannelloni according to the package instructions until al dente. Drain and set aside.
  • STEP 8.Fill each cannelloni tube with the lobster and cep mixture, then arrange them in a baking dish.
  • STEP 9.Top the cannelloni with the sliced pork belly and sprinkle with grated Parmesan cheese.
  • STEP 10.Bake in the oven for 20-25 minutes, until the cannelloni is heated through and the cheese is melted and golden.
  • STEP 11.Serve the pork belly with lobster and cep cannelloni hot, garnished with fresh herbs.
  • STEP 12.Enjoy!

Cooking Tips

  • Make sure to season the pork belly well before searing to enhance its flavor.
  • For a richer flavor, you can marinate the pork belly overnight with your favorite spices and herbs.
  • If you can't find cep mushrooms, you can substitute them with other wild mushrooms like porcini or shiitake.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the cannelloni in the oven or microwave until heated through before serving.
  • Serve the pork belly with lobster and cep cannelloni as a main course with a side salad or roasted vegetables.
Nutrition
value
2688
calories per serving
113 g Fat203 g Protein301 g Carbs25 g FiberOther

Current Totals

  • Fat
    113g
  • Protein
    203g
  • Carbs
    301g
  • Fiber
    25g

MacroNutrients

  • Carbs
    301g
  • Protein
    203g
  • Fiber
    25g

Fats

  • Fat
    113g

Vitamins & Minerals

  • Calcium
    975mg
  • Iron
    32mg
  • Vitamin A
    687mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    21mg
  • Vitamin B6
    2mg
  • Vitamin B9
    255mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    26mg
  • Vitamin E
    8mg
  • Copper
    7mcg
  • Magnesium
    503mg
  • Manganese
    10mg
  • Phosphorus
    2311mg
  • Selenium
    347mcg
  • Zinc
    26mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp