Roast Pork with Beans and Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,189 cal. | (57 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 36.2 μg | (80 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,341 mg | (59 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 568 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the pork
- 1 ⅕ kilograms Roasted pork
- 500 grams finely chopped Pork bone
- salt
- freshly ground peppers
- 2 onions
- 1 garlic clove
- 2 carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 400 milliliters Beef broth
- 500 milliliters Dark beer
- For the vegetables
- 2 medium sized Sweet potato
- coarse Sea salt
- olive oil
- salt
- freshly ground peppers
- lemon juice
- 40 grams butter
- 500 grams green Beans
- 1 sprig Savory
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
For the pork, rinse the meat and the bone with cold water and pat dry. Rub the flesh with salt and pepper. Peel the onions and garlic and dice along with the carrots and celery.
Heat the oil in a roasting pan and brown the meat on all sides. Remove meat, then brown the bone for about 10 minutes over medium heat, stirring. Add the vegetables and saute until brown. Deglaze with a little broth. Pour in remaining broth and half of beer. Add the meat and bake in preheated oven for 2 to 2 1/2 hours. Baste as required with broth and the remaining beer.
For the vegetables, rinse the sweet potatoes and pierce with a fork several times. Rub with sea salt and olive oil, put in a baking dish and cook for about 70 minutes in the oven.
Remove the meat from the sauce and keep warm. Remove the bones and pass the sauce through a fine sieve. As needed, let simmer and add a little liquid to thin or cornstarch to thicken. Season with salt and pepper.
Blanch the beans in plenty of salted water with the savory for about 8 minutes, then drain. Cut the sweet potatoes in half, loosen the insides with a fork and season with salt and pepper. Sprinkle with a splash of lemon juice and top each with a piece of butter.
Cut the meat into slices and serve with sauce, beans and sweet potatoes on plates.
