Spiced Pork with Potatoes and Root Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,093 mg | (52 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the pork
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 tsp Mustard seed
- 2 garlic cloves
- 750 grams Pork (shoulder, pork belly)
- 125 milliliters Vinegar
- salt
- 3 carrots
- 1 Parsnip
- ½ Celery root
- 2 onions
- To serve
- 2 Tbsps scallions
- 1 pc fresh Horseradish
Preparation steps
For the pork: Place the bay leaf, peppercorns, juniper berries, mustard seeds and garlic in a spice bag. In a large pot, bring 1 liter (approximately 1 quart) of water, the vinegar and the spice bag to a boil. Add the pork, and more water if necessary to cover and simmer 40 minutes.
For the potatoes: Meanwhile, peel the potatoes, cut into uniform pieces and steam in approximately 350 ml (approximately 1 1/2 cups) of water and the salt until knife-tender, 15-20 minutes. Drain and return the potatoes to the pot, shaking the pan until the water has evaporated slightly.
Peel the carrots, parsnip, and celery root and cut into thin julienne.Peel the onions and cut into half rings. Add the root vegetables and onions to the meat and simmer until tender, 7-10 minutes.
Before serving, remove the spice bag, cut the meat into finger-thick slices and arrange the root vegetables along with the onion slices on top. Spoon some of the cooking juices over the potatoes and serve the meat and potatoes garnished with chives and grated horseradish.
