Roasted Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,545 mg | (39 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder
- 8 slices white bread (without crust, possibly breadcrumbs)
- 100 milliliters milk
- 1 egg
- 1 bunch parsley (chopped)
- 2 Tbsps marjoram
- 4 onions
- 4 carrots
- 2 garlic cloves
- 1 bunch scallions
- 2 Parsnips
- ¼ Celery
- 2 Tbsps honey
- 2 Tbsps vegetable oil
- salt
- peppers (from the mill)
- ½ l Beef broth
Preparation steps
Rinse pork shoulder, pat dry and cut a pocket along the middle.
Cube the white bread. Peel and finely chop garlic. Peel scallions, parsnip, carrots, onion and celery. Quarter the parsnip, halve the onions and cut celery into chunks.
Mix the white bread gently with warm milk, egg and herbs. If too soft, add some more breadcrumbs. Season with salt and pepper and fill the pocket in the pork shoulder with it. Tie together with kitchen string.
Sautée vegetables with scallions in oil, then pour in broth. Salt and pepper the meat and place skin-side-down on the vegetables in the broth. Bake at 120°C (approximately 250°F) for 1 hour and 30 minutes. 30 minutes before the end of roasting time, add the scallions. If the liquid has evaporated a lot, pour in some water. Sprinkle the rind with honey and let a crust form by placing it in the the heated oven for about 5 minutes. Season sauce, slice the pork and serve everything together.
