Pork Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,352 cal. | (64 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 177 g | (118 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- vegetable oil (for the pan)
- 800 grams Suckling pig leg (from the butcher, boneless)
- 2 garlic cloves
- 3 Tbsps vegetable oil
- salt
- peppers
- 4 small, red onions
- 1 Tbsp butter
- 1 Tbsp sugar
- 1 Tbsp balsamic vinegar
- 2 handfuls Arugula
- 4 Baguette
Preparation steps
Preheat the oven to 160°C (approximately 350°F). Rinse pork, pat dry and trim fat. Brush roasting pan with vegetable oil. Peel garlic, squeeze through a press, rub pork with garlic and season with salt and pepper. Place pork skin side down in the roasting pan. Cover with aluminum foil and simmer in the preheated oven for approximately 2.5 hours.
Meanwhile, peel onions and cut into narrow slices. Heat butter in a pan and saute onions until soft. Sprinkle with sugar, add vinegar, mix and season with salt and pepper. Simmer for about 5 minutes and then remove from heat.
Rinse arugula, trim and spin dry. Cut baguette in half lengthwise.
Leave pork to cool after cooking and tear into pieces. Arrange pork on bottom half of baguette and cover with arugula and onion. Top with remaining half of baguette and serve.
