Bavarian Roast Pork with Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 146 kcal | (7 %) | ||
| Protein | 2.35 g | (2 %) | ||
| Fat | 3.69 g | (3 %) | ||
| Carbohydrates | 19.07 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.95 g | (10 %) |
| Vitamin A | 675.15 mg | (84,394 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.65 mg | (5 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.52 mg | (4 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 17.25 μg | (6 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.55 mg | (12 %) | ||
| Potassium | 222 mg | (6 %) | ||
| Calcium | 43.38 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.42 mg | (3 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 0.56 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 Tbsp vegetable oil
- Pork shoulder (approximately 1.5 kg)
- salt
- freshly ground peppers
- ½ l Dark beer
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel the onions, carrots and celery and coarsely chop. In a roasting pan add the vegetables and brush them over with some oil . Cook in the oven for about 20 minutes or until golden brown. Take out of the oven and pour in 250 ml (approximately 1 cup) of water. Rinse the meat, pat dry and place with the rind side down into the liquid. Season the meat with salt and pepper and put back in the oven for about 30 minutes. Remove the roast and cut a rhombic in the soft rind. Lay the rind upwards again in the pan, season with salt and pepper, pour some beer on the meat and cook in the oven for a another 2 hours. While cooking, add the remaining beer little by little and if necessary, add a little water.
Remove the roast from the liquid and place back in the oven on a rack. If needed, you can increase the oven temperature to 240°C (approximately 475°F) for a nice crust on the meat.
Pour the gravy from the rosting pan through a sieve into a saucepan. Press the vegetables down so the sauce is slightly creamy. Let the sauce simmer for a short time and if needed, spoon off some of the grease with a small ladle. Season with salt and pepper.
Cut the meat, top with the sauce and serve with the vegetables. Enjoy!
