Roast Pork

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Roast Pork
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
592
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie592 kcal(28 %)
Protein44 g(45 %)
Fat45 g(39 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K12.1 μg(20 %)
Vitamin B₁2.5 mg(250 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.3 mg(169 %)
Vitamin B₆1.1 mg(79 %)
Folate29 μg(10 %)
Pantothenic acid1.7 mg(28 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C6 mg(6 %)
Potassium905 mg(23 %)
Calcium43 mg(4 %)
Magnesium70 mg(23 %)
Iron4.8 mg(32 %)
Iodine4 μg(2 %)
Zinc8.9 mg(111 %)
Saturated fatty acids16.7 g
Uric acid392 mg
Cholesterol175 mg
Complete sugar2 g

Ingredients

for
8
Ingredients
2 kilograms Roasted pork (from the leg, with rind)
1 tsp Caraway
3 Tbsps sunflower oil
salt
peppers
sweet ground paprika
1 kilogram finely chopped Pork bone
100 grams carrots
50 grams Parsnips
100 grams Celery root
80 grams Leeks
100 grams onions
How healthy are the main ingredients?
carrotonionLeekParsnipCarawaysalt

Preparation steps

1.

Slice pork rind lengthwise and crosswise with a sharp knife. Finely chop caraway and mix in a bowl with 1 teaspoon oil. Add salt, pepper and paprika to the bowl, mix and rub pork with caraway mixture. Pour remaining oil into a roasting pan and place pork roast in the roasting pan with the rind side down. Cook in the preheated oven at 250°C (approximately 500°F) for 30 minutes.

2.

Remove pork roast from the roasting pan, spread pork bones on the bottom of the roasting pan, cover with pork roast again (rind-side down) and cook pork in the oven at 220°C (approximately 425°F) for 1 hour. Meanwhile rinse carrots, parsnips, celery root, leeks and onion, trim as needed, peel as needed and chop all. Remove pork from the oven. Spread prepared vegetables in the roasting pan.

3.

Once vegetables have taken color, add pork roast to the roasting pan and cook in the preheated oven with rind side up for another hour. Gradually pour 400 ml (approximately 13 1/2 ounces) of water. Remove pork roast from the oven, wrap in foil and let it rest for 10-15 minutes. Meanwhile, boil sauce again, pass through a sieve and season to taste. Slice pork, arrange on plates and serve with sauce.