Pork with Spicy Plum-Chocolate Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,535 mg | (38 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 1 kilogram Pork butt (boneless)
- 100 grams Dried plum
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 grams Celery root
- 1 onion
- 1 carrot
- 250 milliliters Beef broth
- 200 milliliters Red wine
- 100 milliliters Port wine
- 2 dried chili peppers
- 1 Star anise
- ⅓ Cinnamon stick
- 400 grams Plum
- 1 Tbsp Plum butter
- 50 grams Dark chocolate
Preparation steps
Preheat the oven to 180°C (350°F).
Rinse the meat and pat dry. Cut pork lengthwise and fill it with the prunes. Tie with kitchen string and season with salt and pepper. In a roasting pan, cook in hot oil until brown on all sides and remove. Peel and chop the celery, the onion and the carrots, cook in pan drippings. Deglaze with a little broth and the wines. Put in the lightly pressed chiles, star anise and cinnamon and place the meat on top. Simmer in oven about 1 hour. Meanwhile, baste the meat from time to time. As required pour in a little more broth.
Rinse, halve and pit the plums. Remove the roast from the oven, lift out the meat, remove the kitchen string and let the meat rest wrapped in aluminum foil. Strain the sauce through a sieve. Stir in the plums and let simmer a bit more as needed or add broth. Put in the plum jam, heat, then take the sauce from the heat and stir in the chopped chocolate. Season with salt and pepper.
Serve the roast sliced with the sauce.
