Roast Pork Roll with Roast Potatoes and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 31.2 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms marbled Pork belly
- salt
- freshly ground peppers
- 1 Tbsp Vinegar
- 1 bunch mixed Fresh herbs (Rosemary, thyme, sage)
- 3 bay leaves
- 150 milliliters Beef broth
- 600 grams small, waxy potatoes
- Sea salt
Preparation steps
Preheat the oven to 200 ° C upper and lower heat.
Score the rind of pork belly in diamond pattern with a sharp knife. Season meat with salt and pepper on both sides and rub with vinegar.
Rinse herbs, shake dry and place with bay leaves in the middle of meat. Roll up and tie with kitchen string. Place meat into a roasting pan and roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Add a little broth to the pan and roast for 50-60 minutes more. If necessary, add a little broth during roasting.
Scrub potatoes well and cook in boiling salted water for about 25 minutes. Drain, let evaporate and halve. Heat butter in a pan and saute potatoes until golden brown.
Remove meat from the oven, remove kitchen string and cut roast into slices. Season potatoes with sea salt. Arrange meat and potatoes on plates and serve.
