Apple Jelly Glazed Roast Pork with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 831 cal. | (40 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,493 mg | (37 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Tbsps Apple jelly
- 4 Tbsps lime or lemon juice
- 1 pinch cayenne pepper
- 1 ½ kilograms salted Roasted pork (with rind)
- 1 Tbsp clarified butter
- 1 kilogram small potatoes
- 1 onion
- 4 Tbsps Vinegar
- 6 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 bunches Watercress
- 1 bunch scallions
Preparation steps
For the pork: Preheat oven to 175°C (approximately 350°F). Place the apple jelly in a small saucepan and gently warm on the stove. Stir in the lemon juice and cayenne pepper.
Rinse the pork under cold water and pat dry. Cut a crosshatch pattern on the rind.
Melt the butter in a roasting pan on the stove. Add the pork and sear until golden on all sides. Pour in 200 ml (approximately 3/4 cup) of water into the roasting pan. Brush the pork with some of the apple jelly mixture. Roast in the oven, while brushing with the glaze, for 90 minutes.
For the potato salad: Thoroughly scrub the potatoes. Cook in a pot of boiling salted water until knife-tender, about 20-25 minutes. Drain, peel and allow to cool.
Peel and finely chop the onion. In a bowl, whisk the vinegar with the oil, and season with salt and pepper to taste. Rinse the watercress, shake dry and pluck leaves. In a bowl, toss the potatoes, onion and watercress with the dressing.
For the pork: Rinse the scallions, cut in in half lengthwise and cut into 5 cm (approximately 2 inch) long pieces. After the pork has cooked for 85 minutes, add the scallions.
For serving: Slice the pork. Serve with the scallions and potato salad.
