RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2895
Energy (kCal)	215.962
Carbohydrates (g)	24.0829
Total fats (g)	13.028
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1378
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0272
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.7460
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0889
Proline (g)	0.0772
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3900
Adjusted Protein (g)	0.0000
Cystine (g)	0.0101
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0490
Copper, Cu (mg)	0.1297
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1974
Total lipid (fat) (g)	13.0280
Vitamin K (phylloquinone) (g)	7.8102
Cholesterol (mg)	12.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.7320
Folate, total (g)	14.0820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	26.5620
Energy (kcal)	215.9620
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3491
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0068
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9974
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0671
Vitamin C, total ascorbic acid (mg)	5.1800
Lutein + zeaxanthin (g)	23.6840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0421
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	24.8260
Fatty acids, total saturated 16:0 (g)	3.0961
Carbohydrate, by difference (g)	24.0829
Vitamin D (IU)	13.0560
Fructose (g)	0.9136
Fluoride, F (g)	2.3432
Aspartic acid (g)	0.1319
Tyrosine (g)	0.0336
Potassium, K (mg)	163.8140
Fatty acids, total saturated 12:0 (g)	0.0299
Vitamin A, RAE (g)	1.2420
Serine (g)	0.0354
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0401
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1706
Histidine (g)	0.0184
Isoleucine (g)	0.0282
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1338
Water (g)	538.1866
Fatty acids, total saturated 8:0 (g)	0.0047
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.9600
Sodium, Na (mg)	14.6400
Iron, Fe (mg)	0.6689
Energy (kJ)	902.6120
Ash (g)	0.7977
Caffeine (mg)	0.0000
Glycine (g)	0.0392
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3506
Fatty acids, total polyunsaturated (g)	1.4954
Vitamin E (alpha-tocopherol) (mg)	0.1386
Sucrose (g)	0.6939
Vitamin B-6 (mg)	0.0974
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.3200
Vitamin D3 (cholecalciferol) (g)	0.3200
Lysine (g)	0.0395
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.1505
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0372
Folate, food (g)	14.0820
Fatty acids, total saturated 20:1 (g)	0.1280
Fatty acids, total monounsaturated (g)	5.8185
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.2154
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.1124
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	84.1980
Fatty acids, total saturated 10:0 (g)	0.0145
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0460
Glutamic acid (g)	0.2541
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0699
Folate, DFE (g)	14.0820
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.4978
Tryptophan (g)	0.0127
Threonine (g)	0.0273
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	0.6854
Protein (g)	1.2895
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3151
Betaine (mg)	0.4794
Phosphorus, P (mg)	29.6480
Tocopherol, gamma (mg)	0.3018

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Dutch
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat oven to 350°F. | 2. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat. | 3. Salt and pepper all sides of pork roast. | 4. When lard just begins to give off smell of being hot, place roast in pot. | 5. DO NOT move it for a minute or so, then rotate it to brown all sides. | 6. Lay garlic cloves and onion slices around the roast and stir to brown them a bit. | 7. Mix Kitchen Bouquet into the 2 cups of water. | 8. Pour in the water mixture. | 9. Bring to a boil. | 10. Cover tightly and place in lower portion of the oven. | 11. Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. | 12. Half-way through roasting time turn the roast over. | 13. Remove roast from pan and cover to keep hot. | 14. Mix 2 Tablespoons cornstarch into 1/2 cup water. | 15. Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix. | 16. Bring to a boil, taste and season if needed with salt and/or pepper. | 17. NOTE: Pork roast made this way is ALWAYS tender. | 18. It makes wonderful hot pork sandwiches! | 19. The gravy is out of this world! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast butt	4 -5			0.0	0.0	0.0	0.0
garlic clove	5		peeled	0.0	0.0	0.0	0.0
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
water	2	cups		0.0	0.0	0.0	0.0
kitchen bouquet	1	tablespoon		0.0	0.0	0.0	0.0
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
salt	1	teaspoon		-	-	-	-
lard	1	tablespoon		115.456	0.0	0.0	12.8
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)