Roast Pork and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,330 cal. | (63 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 407 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the pork
- 1 ⅕ kilograms Pork
- 2 tsps Mustard
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 2 onions
- 400 milliliters Beef stock (prepared)
- 12 peppercorns
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- sauce thickener
- For the dumplings
- 500 grams day-old White roll
- 250 milliliters lukewarm milk
- 3 eggs
- salt
- freshly ground peppers
- 2 Tbsps parsley (minced)
- 1 shallot (minced)
- 1 Tbsp butter
- For the garnish
- parsley
Preparation steps
For the pork: Season pork with salt and pepper and brush with mustard.
Heat butter in a large roasting pan, add pork and brown on all sides.
Peel onion, cut into quarters and add to roasting pan.
Pour 100 ml (approximately 3.5 ounces) of stock, peppercorns and dried marjoram into pan and place in an oven preheated to 200°C (approximately 400°F) for 30 minutes. Reduce heat to 175°C (approximately 350°F) and roast for another 1 1/2 hours. Baste with pan juices throughout.
For the dumplings: Heat butter in a pan and cook shallots.
Slice rolls, pour milk over rolls and soak. Combine soaked bread, eggs, parsley and shallot. Season with salt and pepper and mix well, then let rest for 20 minutes. Shape mixture into dumplings and cook in simmering salted water for about 10 minutes.
Remove pork from oven and slice. Pour pan juices through a sieve and thicken with cornstarch.
Plate pork and drizzle with sauce. Serve with dumplings, garnished with parsley.
