Composition / ingredients
Step-by-step cooking
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Prepare the marinade.
To do this, add salt, pepper, garlic crushed in a garlic press, onion grated on a fine grater to the ketchup.
Marinate pork by rubbing marinade.
Cover the bowl with meat with plastic wrap and refrigerate for 8-12 hours.
Put the foil in the mold so that the edges are raised a few centimeters.
Put the pickled pork in the mold, pour the remaining marinade over the meat and close the foil lid.
Preheat the oven to 180 degrees and put the meat on for two hours.
Take out the form with meat, cut the foil lid, lubricate the pork surface with honey.
Increase the temperature to 250 degrees and put the form with the meat for another 10 minutes to form a crust.
Transfer the finished pork to a platter.
Pour the meat sauce into a saucepan.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ketchup - 93 kcal/100g
