Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,811 cal. | (86 %) | ||
| Protein | 32.21 g | (33 %) | ||
| Fat | 163.25 g | (141 %) | ||
| Carbohydrates | 47.39 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.95 g | (30 %) |
| Vitamin A | 15.06 mg | (1,883 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 1.29 mg | (129 %) | ||
| Vitamin B₂ | 0.82 mg | (75 %) | ||
| Niacin | 14.95 mg | (125 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 44.33 μg | (15 %) | ||
| Pantothenic acid | 1.04 mg | (17 %) | ||
| Biotin | 5.61 μg | (12 %) | ||
| Vitamin B₁₂ | 2.52 μg | (84 %) | ||
| Vitamin C | 20.08 mg | (21 %) | ||
| Potassium | 1,011.69 mg | (25 %) | ||
| Calcium | 83.45 mg | (8 %) | ||
| Magnesium | 45.2 mg | (15 %) | ||
| Iron | 2.62 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.59 mg | (45 %) | ||
| Saturated fatty acids | 58.62 g | |||
| Cholesterol | 216 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork belly
- salt
- 1 tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 1 Tbsp Caraway
- 4 onions
- 4 Pear
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 500 milliliters Dark beer
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Carve rind with a sharp knife into a diamond shape. Crush 1 teaspoon salt in a mortar with peppercorns, cumin, allspice berries, clove and marjoram. Rub pork with spice mixture.
Line the bottom of a roasting dish with oil. Place pork roast (with the rind upwards) into the roasting dish. Cook roast in the preheated oven for 20-30 minutes. Then add broth and some beer and reduce the oven temperature to 180°C (approximately 350°F). Peel onions and cut in half. Rinse pears and also cut in half. Simmer for about 1.5 hours in the preheated oven and add more beer if needed.
If necessary increase to 220°C (approximately 425°F) at the end of cooking time to brown the crust. Finally, season the sauce with salt and pepper. Serve the roast pork on a plate with the roasting juices.
