Pork with Chestnut Cabbage
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
1285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,285 cal. | (61 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,356 mg | (34 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 43.4 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the roast
- 1 kilogram Pork belly (slightly salted, boneless)
- salt
- peppers
- 2 Tbsps honey
- 12 cloves
- 250 milliliters Beef broth
- Bakers twine
- For the chestnut cabbage
- ½ Savoy cabbage
- 400 grams Chestnuts (frozen or fresh)
- 2 Tbsps butter
- Nutmeg
Preparation steps
1.
Preheat oven to 160°C (approximately 325°F). Score rind of pork and rub with salt. Brush meat with honey and season with salt and pepper. Roll meat up tightly and secure with kitchen twine. Press cloves into meat. Pour broth into a roasting pan and place roast in seam side down. Cover and roast on lowest rack for 1.5 hours. Remove roast from oven and place directly on oven rack over a drip pan. Increase oven temperature to 240°C (approximately 450°F) and roast for an additional 30 minutes or until crisp.
2.
For the chestnut cabbage, rinse cabbage and cut leaves into strips. Blanch in boiling salted water for 3-4 minutes. Express and drain. Toast chestnuts in butter and season with salt and nutmeg.
3.
Cut roast into slices and serve with cabbage.
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