Roast Pork with Asian Spices
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
692
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ⅗ kilograms Roasted pork
- salt
- freshly ground peppers
- 30 grams ginger
- 3 chili peppers
- 6 garlic cloves
- 4 Red onions
- 4 Tbsps Canola oil
- 1 bottle Dark beer
- 400 milliliters Beef broth
- 6 Tbsps soy sauce
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Slice rind of pork roast into a diamond pattern and season heavily with salt and pepper. Peel ginger and cut into slices. Peel garlic and cut in half. Peel red onions and coarsely chop.
2.
Heat canola oil in a roasting pan and fry pork briefly on all sides. Turn rind-side up, add ginger, chili powder, garlic and onions to the roasting pan and saute while stirring. Deglaze the pan with dark beer and initially cook for 1 hour in the preheated oven.
3.
Mix broth in a bowl with soy sauce, pour over pork roast and cook for an additional hour until cooked. Serve sliced.
