Crispy Pork with Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,333 cal. | (63 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 141.9 μg | (237 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39 mg | (325 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 2,485 mg | (62 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 16.9 mg | (211 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 777 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the knuckles
- salt
- 2 carrots
- 200 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 bay leaf
- ½ tsp Caraway
- 1 tsp black peppercorns
- 4 small Pork shoulder (pork knuckle)
- 300 milliliters dark beer
- For the lentils
- 1 carrot
- 1 garlic clove
- 1 onion
- 1 stalk Celery
- 250 grams Lentils
- 100 grams Bacon
- 400 milliliters Vegetable broth (more if needed)
- freshly ground peppers
- 2 bay leaves
Preparation steps
In a large pot boil 2.5 liters (approximately 10 1/2 cups) of water and season with salt. Peel the carrots and the celery and cut into large pieces. Rinse the leek, halve lengthwise and also cut into large pieces. Peel the onion and add with the other vegetables and the spices in the salt water and boil. Add the cleaned knuckles to the boiling liquid and easily simmer over low heat for about 1 hour and 15 minutes, while skimming off any foam that arises.
Preheat the oven to 190°C (approximately 375°F). Remove the shanks from the liquid and cut a diamond-shaped pattern in the now soft rind to taste with a knife. Place the shanks in a roasting pan and roast 1-1.5 hours, removing briefly after the first 30 minutes to pour in the beer. In the last 10 minutes turn on the broiler (250-260°C, approximately 500°F) and broil the knuckles until crispy.
For the lentils, peel the carrot, the garlic and onion and cut into small cubes. Trim the celery, rinse and also cut into small cubes. Rinse the lentils with cold water in a sieve and drain well. In a saucepan, add the bacon, the vegetables and the garlic and sauté briefly. Add the lentils and pour in the broth. Season with salt and pepper, add the spices and simmer for about 40 minutes over medium heat. Season again to taste and serve dressed with the knuckles on warmed plates.
