Salad with Pork and Coconut Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 77.4 μg | (129 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 34 μg | (76 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 600 grams flattened Pork loin (with rind)
- salt
- freshly ground peppers
- 1 Tbsp Coconut oil
- 2 Tbsps honey
- 1 organic Orange (Juiced and zested)
- ½ tsp ginger (ground)
- 150 grams Frisée
- 2 sprigs mint
- 150 milliliters Coconut milk
- 2 Tbsps Lime juice
- 1 tsp brown sugar
- 150 grams Glass noodles
Preparation steps
Rinse meat and pat dry. Season with salt and pepper. Heat coconut oil in a pan and sear meat on all sides. Remove from the pan and place in a roasting dish (rind side up). Whisk honey with orange juice, zest, ginger, salt and pepper and coat meat with the mixture. Roast in preheated oven at 180°C (approximately 350°F) for about 1 hour. Add water to the pan as needed and baste meat with cooking juices often.
Rinse frisée and mint, shake dry, pluck off mint leaves and tear frisee into smaller pieces, if desired.
Whisk coconut milk with lime juice and sugar, season with salt.
Cook cellophane noodles according to package instructions in boiling salted water and drain well.
Remove meat from the oven, quarter lengthwise and cut into thin slices.
Combine all prepared salad ingredients on plates, top with meat and drizzle with coconut sauce. Serve.
