Roast Pork with Vegetables and Fruits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 kilogram Pork
- 300 grams red Bell pepper
- 250 grams Napa cabbage
- 4 Tbsps soy sauce
- 200 grams fresh Pineapple
- 1 Orange
- 4 Tbsps honey
- Chili powder
- ½ tsp freshly grated ginger
- Vinegar
- cayenne pepper
Preparation steps
Rinse the meat briefly and pat dry with paper towels. Then rub with 1 tablespoon of soy sauce on all sides and marinate while covered for 2 hours.
Preheat oven to 200°C (approximately 400°F).
Place the meat in a cooking dish and roast for 30 minutes until brown gravy has formed. In between, pour in a total of about 1/4 liters (approximately 1 cup) of water. Turn the roast. Rinse the bell pepper and Chinese cabbage and cut into strips. Cut the flesh of the pineapple into pieces. Pour the exiting juice through a sieve and mix with the honey. Zest the orange and add to the honey. Season heavily with chile powder.
After 80 minutes of cooking, brush the roast with half the honey marinade and add the peppers to the roasting pan. After another 10 minutes, sprinkle the meat with the remaining honey mixture, Add the Chinese cabbage and pineapples and cook another 15 minutes.
Turn off the oven and let the meat rest for 10 minutes. Then squeeze the orange, stir the juice with some vinegar and remaining soy sauce among the gravy and season with cayenne pepper. Serve with rice.
