Crispy Roast Pork with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps vegetable oil
- 1 ⅕ kilograms Pork shoulder (ready to cook, with rind)
- salt
- freshly ground peppers
- 5 bay leaves
- ½ l Beef broth
- 4 Apple
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the onion and dice finely. Coat a roasting pan with oil and add the onion to the pan. Roast in oven until lightly browned, about 10 minutes. Then take the roasting pan from the oven and pour in 250 ml (approximately 1 cup) water. Rinse the meat, pat dry and place with the rind side down in the liquid. Season flesh side with salt and pepper and simmer for about 30 minutes in the oven. Remove the roast and score the soft rind in narrow strips. Insert bay leaves into scored rind. Place roast rind-side up in the roasting pan, season with salt and pepper, pour in a little broth and cook in the oven for another 2 hours. Rinse the apples, quarter and cut out the cores. Add apples to pan during approximately the last hour of cooking time. Gradually add the remaining broth.
Finally, increase the oven temperature 240°C (approximately 475°F) to brown the crust. Serve roast with mashed potatoes, if desired.
