Crisp-skinned Pork Joint
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
782
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 465 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 42 ozs Pork shoulder (with fat)
- 2 Tbsps vegetable oil
- 1 cup Red wine
- 2 cups waxy potatoes (peeled and cut into wedges)
- 2 shallots (cut into bite-sized pieces)
- 2 carrots (cut into bite-sized pieces)
- 1 Tbsp rosemary (chopped)
- 1 Tbsp thyme (chopped)
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
2.
Score the fat in a criss-cross pattern with a knife and season with salt and ground black pepper. Fry in hot oil on a high temperature, deglaze with the wine and braise in the oven for 2 hours.
3.
Add the potatoes, shallots, carrots and herbs after 90 minutes. For the last 10 minutes of cooking time turn on the grill and cook until crispy. Serve the meat in slices along with the vegetables.
