Roast Pork with Spicy Mango Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 6 garlic cloves
- 1 tsp Cumin
- 3 bay leaves
- 1 tsp Sambal oelek
- 1 Tbsp dried oregano
- 2 Tbsps Lime juice
- 5 Tbsps vegetable oil
- 2 ½ kilograms lean Pork butt (without rind)
- salt
- 4 Vine tomatoes
- 1 bunch scallions
- 2 big red chili peppers
- 3 ripe Mangoes
- 2 Limes
- salt
- sugar
- 4 Tbsps vegetable oil
- 1 bunch cilantro
Preparation steps
Preheat the oven with drip pan to 240° C (approximately 465° F).
For the pork: Peel and chop the garlic. Place the cumin and bay leaves in a mortar and finely crush. Transfer the garlic and spices to a small bowl and stir in the sambal oelek, oregano, lime juice and 2 tablespoons of oil.
Remove the skin and fat from the meat and rub all over with the spice mixture. Cover and let stand 2 hours at room temperature. Pat the meat pat dry and season generously with salt.
Add the remaining oil to a roasting pan and place the roast in the pan. Put the roasting pan in the lower third of the oven and brown the roast on each side for 15 minutes. Remove from the oven and transfer the meat to a platter. Place a rack in the roasting pan and place the roast on the rack and cover the meat with aluminum foil. Lower the temperature of the oven to 80° C (approximately 175° F), leaving the door of the oven slightly open to help the temperature go down. Remove the foil and place the pan back in the oven (lower third, no recirculation). Cook the meat for about 5 hours until it reaches an internal temperature of 65° C (approximately 150° F).
For the salsa: 30 minutes before the end of cooking, rinse the tomatoes, transversely cut in half, remove the seeds and cut into small cubes. Rinse the scallions, trim and cut into thin rings. Rinse the chilies, cut lengthwise, remove seeds and cut into thin strips. Peel the mango, cut the flesh from the core and in 1/2 cm (approximately 1/8 inch) cubes. Mix the lime juice with 1/2 teaspoon each salt and sugar in a bowl. Slowly whisk in the oil. Stir in the tomatoes, scallions, chilies and mangoes. Rinse the cilantro leaves and shake dry, pluck off the leaves, chop coarsely and stir well. Remove the pork from oven and transfer to a cutting board.
To serve: Cut the pork into slices. Serve the pork with the salsa on warmed plates.
