Roast Pork with Cauliflower

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Roast Pork with Cauliflower
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
407
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie407 kcal(19 %)
Protein41.1 g(42 %)
Fat21.67 g(19 %)
Carbohydrates10.24 g(7 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A53.29 mg(6,661 %)
Vitamin D1.12 μg(6 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.94 mg(94 %)
Vitamin B₂0.53 mg(48 %)
Niacin15.35 mg(128 %)
Vitamin B₆0.85 mg(61 %)
Folate100.93 μg(34 %)
Pantothenic acid1.84 mg(31 %)
Biotin5.96 μg(13 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C78.87 mg(83 %)
Potassium916.18 mg(23 %)
Calcium49.81 mg(5 %)
Magnesium55.95 mg(19 %)
Iron2.13 mg(14 %)
Zinc4.49 mg(56 %)
Saturated fatty acids8.54 g
Cholesterol132.76 mg

Ingredients

for
4
For the pork
500 grams
freshly ground Pepper
1 tablespoon
Vegetable oil (for the roasting dish)
100 milliliters
Dark Beer
250 milliliters
For the cauliflower
1
1
2 tablespoons
white Pepper
1 pinch
How healthy are the main ingredients?
fennel fronds

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F).

2.

For the pork, rinse meat, pat dry and season with salt and pepper. Rub on cumin and place fat side down in a greased roasting pan. Pour in 200 ml (approximately 1 cup) water and roast for 20 minutes. Turn meat over, cut diamond patterns into rind and pour in beer and broth. Braise at 160°C (approximately 325°F) for 1 1/2 hours.

3.

For the cauliflower, clean cauliflower, disassemble into florets and rinse. Cook covered for about 7 minutes in salted water until soft. Drain, rinse and drain again. Rinse fennel leaves and coarsely chop. Rinse lemon in hot water, wipe dry and finely grate zest. Heat butter in a pan and cook zest for about 2 minutes. Add fennel and briefly cook. Add cauliflower and season with salt, pepper and nutmeg..

4.

Cut roast into thin slices and serve over cauliflower.

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