Roasted Pork with Plum Chutney
Vitamin B1
selenium (Se)
High protein
cobalt (Co)
phosphorus (P)
Vitamin B6
Description
Juicy pork neck roasted with garlic and rosemary, served with a spicy plum chutney.
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Pork (ham, leg) — 225 г
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Garlic — 1 зубчик
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Whole grain mustard — 1 ч.л.
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Dried rosemary — 1 щепотка
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
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Garden plum — 60 г
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Red onion — 0.25 шт
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Sunflower oil (refined) — 1 ч.л.
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Cinnamon sticks — 0.25 шт
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Star anise — 0.25 шт
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Clove buds — 1 шт
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Granulated sugar — 1 ч.л.
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Apple cider vinegar — 2 ч.л.
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Chili pepper (fresh, hot) — 0.25 шт
- Preheat the oven to 180°C (350°F).
- Rub the pork with salt, pepper, grainy mustard and rosemary. Make small cuts in the meat and insert garlic slices.
- Place the pork in a roasting pan and bake for 60-80 minutes, basting occasionally with the pan juices.
- While the meat is roasting, prepare the chutney. Wash the plums, remove the pits and cut into wedges. Finely chop the red onion and chili pepper.
- In a small saucepan, heat the sunflower oil and sauté the onion until soft (2-3 minutes).
- Add the plums, sugar, vinegar, cinnamon stick, star anise and cloves. Simmer over medium heat, stirring, for 15-20 minutes until thickened.
- 2-3 minutes before the end, add the chopped chili and stir. Remove the cinnamon stick, star anise and cloves.
- Take the pork out of the oven, let it rest for 10 minutes, then slice.
- Serve the pork with warm plum chutney.
550
156 kcal / 100 g
kcal
42.2 g
11.9 g / 100 g
Protein
18.0 g
5.1 g / 100 g
Carbohydrates
34.2 g
9.7 g / 100 g
Fats
3.5 g
1.0 g / 100 g
Ash
3.2 g
0.9 g / 100 g
Fiber
71.8%
Water
10.8 g
3.1 g / 100 g
Sugars
0.7 g
0.2 g / 100 g
Starch
0.15 g
0.04 g / 100 g
Omega-3
5.77 g
1.63 g / 100 g
Omega-6
10.8 g
3.1 g / 100 g
SFA
