Cured Pork Shoulder with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,375 cal. | (161 %) | ||
| Protein | 226 g | (231 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 20.2 mg | (168 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 12.4 mg | (1,240 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 104 mg | (867 %) | ||
| Vitamin B₆ | 5.8 mg | (414 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 10.3 mg | (172 %) | ||
| Biotin | 76.2 μg | (169 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 4,880 mg | (122 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 398 mg | (133 %) | ||
| Iron | 25.6 mg | (171 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 44.9 mg | (561 %) | ||
| Saturated fatty acids | 98 g | |||
| Uric acid | 1,925 mg | |||
| Cholesterol | 953 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the pork shoulder
- 5 kilograms . Pork shoulder (smoked and salted, with bone)
- 250 milliliters dry white wine
- 1 onion
- 1 bay leaf
- 2 cloves
- 1 sprig thyme
- 1 tsp white peppercorns
- For the potato salad
- 1 ⅕ kilograms Sweet potato (festkochend)
- 2 scallions (sliced into rings)
- 100 milliliters Vegetable broth
- salt
- freshly ground pepper
- 3 Tbsps White vinegar
- 50 grams Mayonnaise (To taste more)
- For the mustard sauce
- 50 grams butter
- 3 Tbsps sharp Mustard
- 100 milliliters Whipped cream
Preparation steps
Peel onion. Place onion, bay leaf and cloves in a large pot. Pour in wine with 1.5 liters of water (approximately 6 cups). Add thyme and peppercorns. Bring to a boil.
Place pork shoulder into the boiling water and simmer for about 2 hours or until cooked.
Rinse potatoes and boil in salted water for about 30 minutes. Drain, peel and cut into slices. Heat vegetable broth and add scallions. Cook for 2-3 minutes. Add vinegar, pepper and salt to taste. Add the potatoe slices. Allow to soak at room temperature.
For the mustard sauce, melt butter and stir in mustard. Add the cream and whisk.
The pork shoulder is ready when the meat easily separates from the bone.
To serve, cut the meat into slices and place on warmed plates. Place mayonnaise under potato salad. Serve hot with mustard sauce.
