Pork Loaf
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 min
Preparation
ready in 1 hr 1 min
Ready in
Calories:
1201
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,201 cal. | (57 %) | ||
| Protein | 108.44 g | (111 %) | ||
| Fat | 71.73 g | (62 %) | ||
| Carbohydrates | 16.55 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.51 g | (18 %) |
more nutritional values
| Vitamin A | 1,394.28 mg | (174,285 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 1.92 mg | (192 %) | ||
| Vitamin B₂ | 1.34 mg | (122 %) | ||
| Niacin | 36.08 mg | (301 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 60.83 μg | (20 %) | ||
| Pantothenic acid | 3.22 mg | (54 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 6.02 μg | (201 %) | ||
| Vitamin C | 81.02 mg | (85 %) | ||
| Potassium | 1,296.63 mg | (32 %) | ||
| Calcium | 35.02 mg | (4 %) | ||
| Magnesium | 119.81 mg | (40 %) | ||
| Iron | 8.54 mg | (57 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 7.26 mg | (91 %) | ||
| Saturated fatty acids | 21.29 g | |||
| Cholesterol | 358.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 150 grams Shelled pistachio
- 250 grams Smoked bacon (raw)
- 200 grams Mortadella
- 1 kilogram Pork
- 100 grams fatty Bacon
- 100 grams Pork liver (cleaned, ready to cook)
- 4 centiliters Port wine
- 1 red Bell pepper
- 1 green Bell pepper
- 1 chili pepper
- salt
- freshly ground peppers
Preparation steps
1.
Step 1
2.
Peel pistachios.
3.
Step 2
4.
Line a loaf pan with bacon slices.
5.
Step 3 (is image no. 4)
6.
Cut mortadella into 1 cm (approximately 1/3 inch) cubes.
7.
Step 4 (is image no. 3)
8.
Process pork through a meat grinder twice. Process bacon and liver through a meat grinder. Combine pork, bacon, liver, mortadella, pistachios and port wine, then chill.
Rinse peppers and chile pepper, cut in half, remove seeds and ribs and dice flesh. Knead into pork mixture and season with salt and pepper.
9.
Step 5 (is image no. 6)
10.
Press pork mixture into pan and place in a hot water bath. Cover and bake for about 1 hour.
11.
Step 6 (is image no. 5)
12.
Check temperature. Core temperature should be about 75°C (approximately 150°F).
13.
Step 7
14.
Remove, release from pan, let cool slice and serve.
