Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 onions
- 2 carrots
- 150 grams Celery root
- 1 Tbsp vegetable oil
- 1 ⅕ kilograms Pork shoulder (ready to cook, with rind)
- salt
- freshly ground peppers
- 500 milliliters Beef broth
Preparation steps
Preheat oven to 180°C (approximately 350°F.)
Peel onions, carrots and celery. Cut onions and celery in columns and slice carrots. Grease roasting pan with oil, place vegetables inside and bake in oven for about 15 minutes. Remove vegetables from oven and pour in 250 ml (approximately 1 cup) water.
Rinse pork, pat dry and place rind-side down into liquid. Season flesh side with salt and pepper and simmer for about 30 minutes in oven. Remove roast and cut rhombus pattern into soft rind. Laying rind upwards, season with salt and pepper, pour in a little broth and cook in oven for a further 2 hours. Baste with remaining broth from time to time, adding more water if needed.
Remove roast from braising juices and place on grid in oven (if desired, increase oven temperature to 240°C (approximately 465°F) to get a nice crust.
Season vegetables in sauce with salt and pepper to taste and serve with roast.
