Salted Pork Neck with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 936 cal. | (45 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,705 mg | (43 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 491 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Let stand for 20 minutes. Sprinkle with parsley to serve.
