Crispy Pork Shoulder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 ½ kilograms Suckling pig shoulder (with rind)
- salt
- freshly ground peppers
- 1 garlic clove
- 1 yellow onion
- 1 Parsnip
- 1 carrot
- 2 stalks Celery
- 2 tsps sugar
- 150 milliliters dry Red wine
- 500 milliliters veal or vegetable stock
- 1 sprig marjoram
- 1 pc Lemon peel
- 1 generous pinch ground Caraway
- cornstarch (for thickening)
Preparation steps
Place the pork shoulder in a roasting pan with the rind-side down. Add 1 liter (approximately 4 cups) of boiling wter and simmer for 5 minutes on the stove. Remove the pork shoulder from the roasting pan and scour the rind into a diamond pattern with a sharp knife. Season with salt and pepper to taste. Peel the garlic, onion, parsnips, carrots and celery. Chop the garlic and onion. Slice the carrots. Cut the parsnips into small cubes.
Rinse the celery root, pat dry and cut into 1 cm (approximately 1/4 inch) pieces. Preheat the oven to 180°C (approximately 350°F). Add the sugar to a roasting pan and caramelize on the stove. Stir in the vegetables and cook until golden. Stir in the wine and reduce by a third. Stir in the stock and marjoram. Add the pork shoulder and roast in the oven for 1.5 hours.
Increase the oven temperature to 220°C (approximately 430°F). Stir the lemon zest into the sauce. Cook until the pork shoulder becomes crispy, about 20-30 minutes. Remove the meat from the sauce and let rest. Strain the meat juices through a sieve into a pot. Season with salt and pepper to taste, and the caraway. Thicken with cornstarch if desired.
