Clay Pot Pork
Healthy, because
Even smarter
Nutritional values
The roast provides us with important B vitamins. Above all, it contains vitamin B 12. In case of a deficiency, we become listless, tired and even depressions are possible. Vegetables provide us with important dietary fibres, which gives us a pleasant satiation.
Even though pork contains important vitamins, we should not eat it too often, because it contains fatty acids that promote inflammation and is often contaminated with residues and hormones. An alternative, to avoid the latter, is to use wild boar meat, which also has a more intense flavour.
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted pork
- 3 carrots (peeled, cut into oblique slices)
- 4 garlic cloves
- 1 Leek
- 250 milliliters Vegetable broth
- 1 bay leaf
- 3 Tbsps olive oil
- 1 tsp Caraway
- salt
- freshly ground pepper
- ground paprika
- ½ tsp Chili powder
Preparation steps
Fill a clay pot with water. Rinse pork and pat dry. Season with salt, pepper, paprika and chili powder.
Peel carrots, cut in half lengthwise slice.
Rinse leek, cut in half lengthwise and cut into about 3 cm (approximately 1 1/5 inch) wide pieces. Peel and chop garlic.
Put pork, prepared vegetables, broth and cumin to the pot. Drizzle in oil and bake in an oven preheated to 200°C (approximately 400°F) for 70 minutes.
Remove and serve seasoned with salt and pepper.
