Roast Pork
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
644
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ kilograms Pork (from the leg, with rind)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 3 carrots
- ½ Celery root
- 3 large onions
- 1 bay leaf
- 1 tsp black peppercorns
- 1 Tbsp Caraway
- 250 milliliters Dark beer
- 1 Tbsp cornstarch
Preparation steps
1.
Score roast rind with a sharp knife. Season with salt and pepper. Sear for 10 minutes in hot oil on all sides in a roasting pan. Roast in a preheated oven at 180°C (approximately 350°F) uncovered.
2.
Peel vegetables and coarsely chop. Mix together with the spices and add to roasting pan. Roast for another 90 minutes, basting with beer as needed. During the last few minutes, turn on broiler and broil, watching carefully, until crust is crispy.
3.
Remove roast, wrap in foil and let rest. Add a little water to pan juices and boil. Season with salt and pepper. Mix cornstarch with a little cold water, pour into pan juices and boil again to thicken. Slice roast and serve with gravy. Serve with bread or potato dumplings and sauerkraut if desired.
