Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Pork with Chestnut Cabbage
2 h. 30 min.
Time:
1285
calories
Calories:
Health Score:
64 / 100
Ingredientsfor
- For the roast
- 1 kilogram Pork belly (slightly salted, boneless)
- salt
- peppers
- 2 Tbsps honey
- 12 cloves
- 250 milliliters Beef broth
- Bakers twine
- For the chestnut cabbage
- ½ Savoy cabbage
- 400 grams Chestnuts (frozen or fresh)
- 2 Tbsps butter
- Nutmeg
Preparation
1.
Preheat oven to 160°C (approximately 325°F). Score rind of pork and rub with salt. Brush meat with honey and season with salt and pepper. Roll meat up tightly and secure with kitchen twine. Press cloves into meat. Pour broth into a roasting pan and place roast in seam side down. Cover and roast on lowest rack for 1.5 hours. Remove roast from oven and place directly on oven rack over a drip pan. Increase oven temperature to 240°C (approximately 450°F) and roast for an additional 30 minutes or until crisp.
2.
For the chestnut cabbage, rinse cabbage and cut leaves into strips. Blanch in boiling salted water for 3-4 minutes. Express and drain. Toast chestnuts in butter and season with salt and nutmeg.
3.
Cut roast into slices and serve with cabbage.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,285 cal. | (61 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 11.9 g | (40 %) |