Roast Pork with Coleslaw
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 88.38 g | (90 %) | ||
| Fat | 44.01 g | (38 %) | ||
| Carbohydrates | 20.86 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.29 g | (24 %) |
| Vitamin A | 7.96 mg | (995 %) | ||
| Vitamin D | 2.25 μg | (11 %) | ||
| Vitamin E | 2.19 mg | (18 %) | ||
| Vitamin B₁ | 1.75 mg | (175 %) | ||
| Vitamin B₂ | 0.89 mg | (81 %) | ||
| Niacin | 28.26 mg | (236 %) | ||
| Vitamin B₆ | 1.19 mg | (85 %) | ||
| Folate | 38.73 μg | (13 %) | ||
| Pantothenic acid | 1.73 mg | (29 %) | ||
| Biotin | 8.81 μg | (20 %) | ||
| Vitamin B₁₂ | 1.81 μg | (60 %) | ||
| Vitamin C | 135.25 mg | (142 %) | ||
| Potassium | 1,601.96 mg | (40 %) | ||
| Calcium | 159.36 mg | (16 %) | ||
| Magnesium | 70.46 mg | (23 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 8.27 mg | (103 %) | ||
| Saturated fatty acids | 13.24 g | |||
| Cholesterol | 262.78 mg |
Ingredients
- For the pork roast
- 1 kilogram roast pork (shoulder)
- salt
- freshly ground peppers
- 100 milliliters dark beer
- 200 milliliters Beef broth
- For the coleslaw
- 1 small Green cabbage
- 1 onion
- 100 grams Smoked bacon
- 2 tsps Caraway
- 4 Tbsps White vinegar
- 3 Tbsps vegetable oil
- 100 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
For the pork roast: Preheat the oven to 200°C (approximately 390°F).
Rinse the pork, pat dry and season with salt and pepper to taste. Place in a roasting pan with the fat side down. Add 200 ml (approximately 1 cup) of water to the roasting pan. Cook in the oven for 20 minutes.
Turn the pork over. Cut the fat into strips. Add the beer and broth to the roasting pan.
For the coleslaw: Rinse the cabbage, remove the outer leaves, quarter and remove cores. Thinly slice on a mandolin. Peel and finely dice the onions. Finely dice the bacon.
Cook the bacon in a skillet until crispy. Remove with a slotted spoon and drain on paper towels. Add the onions to the bacon fat in the skillet and cook until translucent. Stir in the caraway, vinegar, oil and broth, and bring to a boil. Season with salt and pepper to taste.