Roast Pork
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,417 cal. | (67 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 57 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 kilograms Pork belly (without rind)
- 3 garlic cloves
- 1 bunch parsley
- ½ bunch Chervil
- 4 sprigs oregano
- 4 sprigs thyme
- 2 sprigs Sage
- 1 Tbsp sweet Mustard
- 1 Tbsp medium hot Mustard
- 1 Tbsp sunflower oil
- salt
- freshly ground peppers
- 1 Tbsp sweet ground paprika
- 3 Tbsps vegetable oil
- Fat (for the roasting dish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Peel garlic and finely chop. Rinse herbs, shake dry, pluck off leaves and chop finely. Mix garlic, mustard and oil together in a bowl.
3.
Rinse pork belly, pat dry and season with salt and pepper. Sprinkle pork with herbs, roll up tightly and tie with kitchen twine.
4.
Mix paprika with salt, pepper and oil in a bowl and coat roast with it.
5.
Place roast in a greased roasting pan and cook in preheated oven for 30 minutes. Here turn occasionally. Reduce oven heat to 180°C (approximately 350°F) and cook roast another 60 minutes. Baste again and again with the juices in the bottom of the roasting pan.
6.
Remove finished roast from oven, place on a serving dish and serve sliced.
