Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- 1 tsp Caraway
- 2 garlic cloves
- 1 tsp coarse salt
- 2 onions
- 2 carrots
- 200 grams Celery root
- 400 grams Pork bone (Best from Crest)
- 2 Tbsps Lard
- 250 milliliters Beef broth
- 1 Tbsp Vinegar
- 500 milliliters Dark beer
Preparation steps
Cut into the rind of the pork in a grid-like pattern, all the way through the rind but not into the meat. Chop the carraway, peel and finely chop the garlic. Mix the carraway and garlic with the salt and rub the roast with it.
Peel the onions and chop coarsely. Peel the carrots and celery and coarsely chop. Heat the lard in a roasting pan and roast the pig bones. Add the onions, carrots and celery and fry. Place the roast onto the bones with the rind side down. Stir the broth with the vinegar and pour into the pan. The rind should be in the liquid.
Cook the meat in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Turn the roast and pour in some beer. Cook for 1 hour, frequently basting with beer. Increase the temperature to 250°C (approximately 480°F) and cook for another 15-20 minutes until crispy.
Take the roaster from the oven. Remove roast and keep warm for 10 minutes in the turned off oven. Pour the gravy through a fine sieve and reduce it on the stove. Cut the roast into slices and serve with the sauce.
Goes well with coleslaw and potato dumplings
