Roast Pork with Cabbage and Bacon Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 152.3 μg | (254 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pork
- 1 kilogram Roasted pork (skin-on)
- salt
- 1 bottle Dark beer
- 375 milliliters Beef broth
- 2 bay leaves
- peppercorns
- freshly ground pepper
- For the salad
- 1 medium Green cabbage
- salt
- 100 grams marbled Bacon
- 2 Tbsps vegetable oil
- 3 Tbsps Vinegar
- 2 tsps Caraway
- 1 pinch sugar
- freshly ground pepper
Preparation steps
For the salad: slice cabbage into fine strips and place in a large bowl. Sprinkle with 1-2 tablespoons salt and mash vigorously with a potato masher. Cover and let sit for 6 hours.
For the pork: rinse pork and pat dry. Boil 1 liter (approximately 4 1/4 cups) of salted water and pour into a roasting pan. Place pork skin-side down. Roast in preheated oven at 200°C (approximately 400°F) for 45 minutes. Baste pork with salt water and turn it. Pour beer and liquor into the pan. Add spices and roast at 180°C (approximately 350°F) and for another 75 - 90 minutes. Baste occasionally. Just before removing, brown the skin crispy under the broiler.
Rinse cabbage in cold water and pat dry well with a paper towel. Cube bacon. Heat oil and fry bacon until crispy. Stir vinegar with cumin and a pinch of sugar and mix everything together. Season with salt and pepper.
Let pork stand for 10 minutes. Pour cooking juices through a sieve and then pour into a saucepan on medium heat to thicken. Season with salt and pepper. Slice roast and serve with gravy and salad.
