Roast Pork with Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 41.1 g | (42 %) | ||
| Fat | 21.67 g | (19 %) | ||
| Carbohydrates | 10.24 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.55 g | (12 %) |
| Vitamin A | 53.29 mg | (6,661 %) | ||
| Vitamin D | 1.12 μg | (6 %) | ||
| Vitamin E | 1.11 mg | (9 %) | ||
| Vitamin B₁ | 0.94 mg | (94 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 15.35 mg | (128 %) | ||
| Vitamin B₆ | 0.85 mg | (61 %) | ||
| Folate | 100.93 μg | (34 %) | ||
| Pantothenic acid | 1.84 mg | (31 %) | ||
| Biotin | 5.96 μg | (13 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 78.87 mg | (83 %) | ||
| Potassium | 916.18 mg | (23 %) | ||
| Calcium | 49.81 mg | (5 %) | ||
| Magnesium | 55.95 mg | (19 %) | ||
| Iron | 2.13 mg | (14 %) | ||
| Zinc | 4.49 mg | (56 %) | ||
| Saturated fatty acids | 8.54 g | |||
| Cholesterol | 132.76 mg |
Ingredients
- For the pork
- 500 grams roast pork (shoulder)
- salt
- freshly ground peppers
- Caraway
- 1 Tbsp vegetable oil (for the roasting dish)
- 100 milliliters Dark beer
- 250 milliliters Beef broth
- For the cauliflower
- 1 Cauliflower
- salt
- fennel fronds
- 1 lemon
- 2 Tbsps butter
- white peppers
- 1 pinch Nutmeg
Preparation steps
Preheat oven to 200°C (approximately 400°F).
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.
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..
Cut roast into thin slices and serve over cauliflower.
