Roast Pork with Honey-Walnut Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted pork (from the shoulder)
- 2 centimeters fresh ginger
- 4 Tbsps soy sauce
- 1 organic Lime (zested and juiced)
- 7 Tbsps honey
- 8 Tbsps butter
- 120 grams chopped Walnut
- 4 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 300 milliliters Beef broth
Preparation steps
Rinse the pork and pat dry. Peel the ginger and chop finely. Whisk the ginger with the soy sauce, lime juice and 3 tablespoons of the honey. Rub the pork with half of the mixture and refrigerate to marinate for at least 1 hour or overnight. Knead the remaining mixture with the butter, remaining honey, walnuts and breadcrumbs. Roll out between sheets of plastic wrap until thin and chill until ready to use.
Preheat the oven to 180°C (approximately 350°F).
Put the pork in a roasting pan and season with salt and pepper to taste. Roast for 30 minutes. Add broth to the pan and allow to roast for an additional 2 hours, adding more broth if necessary. Brush the roast with excess marinade as it roasts. Press the chilled breadcrumb mixture on top of the roast. Increase the oven temperature to 220°C (approximately 425°F) and place the roast on the top rack until golden, about 15 minutes.
Remove the roast from the oven. Slice and serve.
