Braised Pork with Bread and Herb Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pork
- 800 grams Pork (shoulder or neck)
- 1 onion
- 2 garlic cloves
- 60 milliliters Red wine vinegar
- 500 milliliters Red wine
- 2 cloves
- 2 bay leaves
- 1 tsp peppercorns
- 2 Tbsps sunflower oil
- 100 milliliters Pig's blood
- salt
- freshly ground peppers
- For the casserole
- 4 White rolls (day old)
- 150 milliliters milk
- 1 shallot
- 1 Tbsp butter
- 1 egg
- 2 Tbsps freshly chopped Fresh herbs (such as chervil, parsley and chives)
- salt
- Nutmeg
- butter (for the ramekins)
- 2 Tbsps Sour cream (for garnish)
Preparation steps
For the pork: Rinse meat, pat dry and chop. Peel onion and garlic and roughly chop. Combine both along with the meat, vinegar, red wine, cloves, bay leaves and pepper in a bowl and place covered in the refrigerator.
Then drain the liquid from the meat. Remove the spices, onions and garlic and pat the meat dry. In hot oil fry meat and pour about 300 ml (approximately 1 1/4 cup) of the pickling liquid. Half cover and let gently simmer for about 1.5 hours. Add more liquid as needed.
For the casserole: Preheat oven to 180°C (approximately 350°F). Grease four ramekins.
Cut bread into thin slices. Set four slices aside and soak remainder in lukewarm milk for about 10 minutes. Peel shallot, dice finely and sauté 1-2 minutes in hot butter until translucent. Allow to cool slightly and mix with egg and herbs along with squeezed soaked bread. Season with salt and nutmeg and spread into ramekins. Top with slices set aside. Bake in the oven about 20 minutes until golden brown.
Remove pork from the heat and slowly stir in the blood so that it makes a light creamy sauce. Season with salt and pepper and arrange with pork on plates. Turn out casseroles from the ramekins and serve topped with a dollop of sour cream.
