Pork with Onions
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
988
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 988 cal. | (47 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 57.5 μg | (96 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 35.6 mg | (297 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 2,146 mg | (54 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 703 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- salt
- 2 carrots
- 200 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 bay leaf
- ½ tsp Caraway
- 1 tsp black peppercorns
- 4 small Pork shoulder
- 20 small shallots
- 500 milliliters Dark beer
Preparation steps
1.
In a large pot boil 2.5 liters (approximately 10 cups) of water and season with salt. Rinse carrots and celery and then peel and cut into large pieces. Rinse leek, cut in half lengthwise and also cut into large pieces. Peel onion. Place all vegetables in salted water along with spices and boil. Add pork shank. Simmer over low heat for 1 hour and 15 minutes, skimming off foam as needed.
2.
Preheat oven to 190°C (approximately 375°F). Remove pork and cut into rind with a knife, making diamond shapes. Peel shallots and place in a roasting pan with pork. Roast 1-1 1/2 hours. Pour in beer after 30 minutes. For the last 10 minutes, broil pork under broiler, watching carefully, until crispy.
3.
Serve pork with onions.
