Roast Pork
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h.
Ready in
Calories:
866
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,888 mg | (47 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅕ kilograms Roasted pork (ready to cook, with rind)
- salt
- ground paprika
- freshly ground peppers
- ½ tsp Chili powder
- 3 carrots
- 6 medium potatoes
- 10 shallots
- 200 milliliters Beef broth
- 1 bay leaf
- 1 bunch thyme
- 3 Tbsps olive oil
Preparation steps
1.
Fill clay pot with water. Rinse pork, pat dry and rub with salt, pepper, paprika and chili powder. Peel carrots, potatoes and shallots. Cut carrots diagonally into slices and slice potatoes.
2.
Place meat with vegetables, broth, bay leaf and thyme in clay pot. Trickle in oil. Close clay pot, slide into cold oven and braise at 220°C (approximately 425°F) for about 2 hours.
3.
Finally, remove lid from clay pot and let contents brown for 20 minutes. Sprinkle with salt water (1 teaspoon salt and 1 tablespoon water,) season sauce to taste and serve with roast pork.
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