Pork Rib Roast with Fruit Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,565 cal. | (75 %) | ||
| Protein | 28.39 g | (29 %) | ||
| Fat | 140.76 g | (121 %) | ||
| Carbohydrates | 47.69 g | (32 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 5.93 g | (20 %) |
| Vitamin A | 448.79 mg | (56,099 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.07 mg | (26 %) | ||
| Vitamin B₁ | 1.15 mg | (115 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 13.11 mg | (109 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 65.21 μg | (22 %) | ||
| Pantothenic acid | 1.02 mg | (17 %) | ||
| Biotin | 2.95 μg | (7 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 22.99 mg | (24 %) | ||
| Potassium | 957.15 mg | (24 %) | ||
| Calcium | 113.66 mg | (11 %) | ||
| Magnesium | 45.85 mg | (15 %) | ||
| Iron | 4.12 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.94 mg | (37 %) | ||
| Saturated fatty acids | 49.09 g | |||
| Cholesterol | 180 mg |
Ingredients
- Ingredients
- 1 day-old White roll
- 3 Tbsps golden raisin
- 100 grams pitted dried Plum
- 1 kilogram Pork belly (be cut from the butcher a bag with ribs, best)
- salt
- freshly ground peppers
- 300 grams Apple
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 2 Tbsps Canola oil
- 1 onion
- 1 carrot
- 200 grams Leeks
- 200 grams Celery root
- 1 bay leaf
- ½ tsp peppercorns
- 1 tsp allspice
- 1 tsp Mustard seed
- 500 milliliters Beef stock
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
Tear the roll into pieces. Cut the prunes into small pieces and place the bread, prunes and raisins in a bowl with lukewarm water to soak. Rinse the meat and pat dry. Season inside and out with salt and pepper. Rinse the apples, core and cut into small pieces. Mix with the lemon juice, honey, the squeezed roll, prunes and raisins. Season with salt and pepper and spoon the mixture into the opening in the roast. Secure with kitchen string or toothpicks.
Heat the oil in a roasting pan and sear the meat, bone side up, then place in the oven and roast 15 minutes.
Meanwhile, rinse and peel the onion, carrot, leek and celery root and coarsely chop. Add the vegetables and the spices to the meat and pour some of the broth into the pan. Reduce the temperature to 175°C (approximately 350°F) and roast, basting occasionally with the pan juices and adding more broth is necessary for about 1 hour and 45 minutes or until an instant-read thermometer inserted into the meat, not the stuffing, registers 145°F.
As desired, cut the roast into slices and serve from the roasting pan.
Or if desired, lift the roast from the pan, pass the sauce through a sieve, thicken with a little cornstarch, taste and season.
