Pork Roll with Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,183 cal. | (56 %) | ||
| Protein | 43.87 g | (45 %) | ||
| Fat | 76.2 g | (66 %) | ||
| Carbohydrates | 77.55 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.31 g | (24 %) |
| Vitamin A | 3,261.65 mg | (407,706 %) | ||
| Vitamin D | 3.45 μg | (17 %) | ||
| Vitamin E | 6.09 mg | (51 %) | ||
| Vitamin B₁ | 1.02 mg | (102 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.15 mg | (126 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 77.49 μg | (26 %) | ||
| Pantothenic acid | 2.59 mg | (43 %) | ||
| Biotin | 6.47 μg | (14 %) | ||
| Vitamin B₁₂ | 2.17 μg | (72 %) | ||
| Vitamin C | 11.57 mg | (12 %) | ||
| Potassium | 1,330.62 mg | (33 %) | ||
| Calcium | 143.02 mg | (14 %) | ||
| Magnesium | 83.26 mg | (28 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 58.3 μg | (29 %) | ||
| Zinc | 5.33 mg | (67 %) | ||
| Saturated fatty acids | 33.84 g | |||
| Cholesterol | 362.87 mg |
Ingredients
- For the pork
- 1 Pork caul
- 400 grams Pork shoulder
- 100 grams green Bacon
- 100 grams Whipped cream
- 2 onions
- 1 Tbsp vegetable oil
- 2 eggs
- salt
- peppers
- marjoram
- 2 garlic cloves
- 50 grams Lard
- For the noodles
- 800 grams starchy Sweet potato
- 2 eggs
- 150 grams Pastry flour
- 80 grams clarified butter
- salt
- peppers
- Nutmeg
Preparation steps
For the pork: Soak pork caul in cold water for about 1 hour. Rinse pork, pat dry and coarsely chop. Coarsely chop bacon. Process pork and bacon through a meat grinder. Peel and mince onions. Heat oil in a pan and cook onion, Stir cream into meat mixture, then add onions and eggs. Season with salt, pepper and marjoram. Peel and press garlic. Cut pork caul into 20 cm (approximately 8-inch) wide round pieces. Cover each piece with meat mixture. Heat butter in a heavy pan and cook pork on both sides for about 5 minutes.
For the noodles: Rinse potatoes, cover with salted water and cook for 30 minutes. Drain, peel and press through a ricer. Let cool, add eggs and flour and knead into a smooth dough. Season with nutmeg, salt and pepper. Use floured hands to shape finger-thick and thumb-long rolls with pointed ends.
Bring a large pot of salted water to a boil. Cook noodles in boiling water over low heat for about 2 minutes. Remove, shock in cold water, then drain well.
Heat butter in a pan and add noodles.
Serve pork with noodles.
