Baked Pork Ragout with Bread Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,359 mg | (34 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 470 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 1 bay leaf
- 3 cloves
- 1 carrot
- 1 Leek
- 800 grams Pork (neck)
- 400 milliliters Red wine
- 100 milliliters Vinegar
- salt
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 350 milliliters Beef broth
- freshly ground peppers
- 1 tsp dried marjoram
- freshly grated Nutmeg
- butter (for the baking dish)
- 800 grams Rye bread
- 1 egg white
- Pastry flour (for working the dough)
Preparation steps
For the marinade, peel the onion. Peel and rinse the carrot. Rinse and trim the leek. Cut both into cubes. Rinse the meat well and cut into bite-sized cubes. Bring the wine to a boil with the vinegar, salt, bay leaf, cloves and vegetables and pour over the meat cubes. Marinate the meat overnight. Preheat the oven to 180°C (approximately 350°F).
Remove the meat, drain well and sauté in hot butter. Remove the vegetables from the marinade and add to the pot. Sprinkle with flour and pour in 250 ml (approximately 1 cup) of the marinade and the broth. Season with pepper, marjoram and nutmeg and simmer for about 30 minutes.
Butter a round baking dish and fill with the meat. Roll out the bread dough on a floured surface and cover the meat with it. Brush the edges with egg white and press firmly to seal. Prick several times with a fork and bake on the middle rack of the preheated oven for about 30 minutes, until the bread has browned. Remove and serve immediately.
