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Sour Pork Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)368.9868
Energy (kCal)3760.0319
Carbohydrates (g)26.042
Total fats (g)230.9294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown the meat in the lard, then add spices, onion, wine, and vinegar. | 2. Simmer and turn for approximately 1 ½ hours or until the internal temperature of the meat is 180 degrees. | 3. Add broth as needed. | 4. Remove spices before service. | 5. Slice and serve with sauce and onions. | 6. -Note, putting spices in a flow through bag during simmering makes them easier to remove. | 7. -Recommended sides: | 8. Fried Zucchini. | 9. Roasted red potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork roast 3 lb 3141.6071 0.0 367.3368 174.0804
    lard 2 ounces 511.4248 0.0 0.0 56.699
    rosemary 1 sprig - - - -
    bay leaf 4 - - - -
    clove 4 -5 0.0 0.0 0.0 0.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic clove 1 chopped - - - -
    white wine 1 cup - - - -
    white wine vinegar 1 cup - - - -
    broth 4 cups 47.0 12.032 0.0 0.0

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



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