Salted Pork Neck with Potato Salad

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Salted Pork Neck with Potato Salad
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
936
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie936 cal.(45 %)
Protein62 g(63 %)
Fat56 g(48 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A2.3 mg(288 %)
Vitamin D0 μg(0 %)
Vitamin E12.3 mg(103 %)
Vitamin K20.1 μg(34 %)
Vitamin B₁3.1 mg(310 %)
Vitamin B₂0.7 mg(64 %)
Niacin26.3 mg(219 %)
Vitamin B₆2.2 mg(157 %)
Folate64 μg(21 %)
Pantothenic acid3.6 mg(60 %)
Biotin24.3 μg(54 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C68 mg(72 %)
Potassium1,705 mg(43 %)
Calcium107 mg(11 %)
Magnesium109 mg(36 %)
Iron5.1 mg(34 %)
Iodine10 μg(5 %)
Zinc9.7 mg(121 %)
Saturated fatty acids20.9 g
Uric acid491 mg
Cholesterol199 mg
Complete sugar14 g

Ingredients

for
8
Ingredients
3 garlic cloves (peeled)
1 tsp Caraway
100 grams carrots
80 grams Celery
40 grams Parsnips
200 grams Pearl onion
80 grams Leeks
2 ½ kilograms salted Pork neck (boneless)
peppers
50 grams Lard
1 kilogram Pork bone (chopped)
3 minced garlic cloves
For the potato salad
1 ⅕ kilograms waxy Sweet potato
salt
100 grams yellow and red Cherry tomatoes
80 grams scallions
4 dried Tomatoes (preserved in oil)
40 grams Olives (black, pitted)
125 milliliters lukewarm Beef broth
3 Tbsps Wine vinegar
½ tsp medium-hot Mustard
salt
peppers
4 Tbsps sunflower oil
2 Tbsps chopped parsley
How healthy are the main ingredients?
Sweet potatocarrotCeleryLeekParsnipOlive

Preparation steps

1.

For the pork: Finely chop the garlic and caraway. Trim the vegetables, peel and chop. Season the pork with pepper and the garlic mixture. Heat the lard in a large roasting pan and brown the meat on all sides. Remove from the pan and set aside.

2.

Sear the bones in the remaining fat. Add the vegetables and minced garlic and sauté lightly. Return the pork to the pan, add a little water and roast in a preheated oven at 160°C (approximately 325°F) for about 2-2 1/2 hours, gradually adding 1/2 liter (approximately 2 cups) water. Remove the roast from the oven, wrap in foil and let rest.

3.

Set some vegetables aside for garnish. Strain the sauce through a sieve into a small saucepan, boil down to desired thickness and season with salt and pepper. Slice the meat and serve with the potato salad (recipe follows), sauce and reserved vegetables on serving plates. 

4.

For the potato salad: Scrub the potatoes thoroughly. Transfer to a pot, cover with salted water and bring to a boil. Cook for about 25 minutes. Rinse the cherry tomatoes and cut into quarters. Trim the scallions and cut into thin rings. Drain the preserved tomatoes and cut into fine strips. Drain the potatoes, let cool slightly, peel and slice. Toss the prepared ingredients together with the olives in a bowl. Whisk the broth, vinegar and mustard together and season with salt and pepper. Stir in the oil, pour over potatoes and gently mix together.

5.

Let stand for 20 minutes. Sprinkle with parsley to serve. 

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