Roast Pork

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Roast Pork
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
917
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie917 cal.(44 %)
Protein68 g(69 %)
Fat65 g(56 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁3.7 mg(370 %)
Vitamin B₂0.8 mg(73 %)
Niacin32.1 mg(268 %)
Vitamin B₆1.8 mg(129 %)
Folate59 μg(20 %)
Pantothenic acid2.8 mg(47 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C8 mg(8 %)
Potassium1,583 mg(40 %)
Calcium84 mg(8 %)
Magnesium123 mg(41 %)
Iron7.2 mg(48 %)
Iodine17 μg(9 %)
Zinc13.5 mg(169 %)
Saturated fatty acids24.7 g
Uric acid610 mg
Cholesterol263 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 ½ kilograms Pork shoulder (with bone and rind)
1 tsp Caraway
salt
freshly ground peppers
2 onions
2 carrots
200 grams Celery root
500 grams Pork bone
1 Tbsp vegetable oil
250 milliliters Beef broth
500 milliliters Dark beer
How healthy are the main ingredients?
Carawaysaltonioncarrot

Preparation steps

1.

Preheat the oven to 180°C convection (approximately 350°F).

2.

Rinse the meat, pat dry and cut off about 1 cm (approximately 1/3 inch) of the rind. Crush the cumin in a mortar coarsely and mix with salt and pepper. Rub the meat all around with the cumin mixture. Peel and cut into chunks the onions, carrots and celery. Rinse the bones, pat dry and spread with the vegetables in an oiled roasting pan. Place the meat on top (rind side up) and cook for about 2.5 hours. After about 30 minutes, pour in the broth. As needed throughout cooking, add some beer for moisture. Baste the meat regularly with the gravy.

Remove the pork shoulder from the roasting pan, place on a baking sheet and keep warm in the oven at 80°C (approximately 180°F). Remove the bones from the sauce. If necessary, degrease and season.

3.

Serve the pork with the sauce. Goes well with potatos and salad.

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