Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 chili peppers
- 2 tsps ginger
- 3 Tbsps soy sauce
- 1 Tbsp honey
- 2 Tbsps Orange juice
- 1 ½ kilograms roasted pork roulade (from the leg)
- 250 grams shallots
- 3 Tbsps vegetable oil
- 600 milliliters Beef broth (Instant)
- 1 Tbsp cornstarch
- salt
- freshly ground peppers
Preparation steps
Rinse and halve chile peppers, remove seeds and ribs and cut into fine strips. Combine with ginger, soy sauce, honey and orange juice.
Coat meat with the marinade.
Place into a freezer bag and refrigerate overnight.
Peel shallots and cut into thin wedges. Remove meat from the bag and pat dry. Heat oil in a roasting pan. Brown meat on all sides and add shallots, saute for about 2 minutes. Roast in preheated oven at 180°C (approximately 350°F) for about 60 minutes. Gradually add broth to the pan. Increase oven temperature to 225°C (approximately 425°F) and baste meat with marinade. Roast for 15 more minutes. Remove from the oven, remove meat from the pan and keep warm.
Whisk a little cornstarch with a little water and combine with cooking juices. Heat up and simmer until sauce thickens, season with salt and pepper.
Cut roast into slices and arrange on plates. Drizzle with sauce and serve with green asparagus and tagliatelle, if desired.
