Roasted pork rack with mashed potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Rack with head
1.75 kg
Table salt
3.75 g
Sunflower oil
0.013 l
White wine
0.15 l
Creamed corn
0.03 kg
White stock
0.75 l
Mashed potatoes
5.0 ud
Sterilised milk
0.143 l
Table salt
1.786 g
Ground white pepper
2.857 g
Elaboration
For this recipe, the following elaborations are needed:
- Gravy.
- Mashed potatoes.
- Season and grease the pieces and fry them until golden in colour in a pan or in the oven, preheated at 180 ºC or 200 ºC.
- Turn when half done and drizzle over some white wine just before the end of cooking.
- When the interior of the piece reaches 60-65 ºC, remove the pieces from the oven and place them in a dish.
- Prepare the sauce or gravy.
- Carve the piece and fillet. Warm up the meat with the sauce.
SET UP
- Place two rations of meat, one with bone and another without bone, on the plate.
- Pour the sauce on top.
- Serve with the mashed potatoes.
Nutritional information (1 portion)
Energy
1065.46
kcal
Carbohydrates
28.91
g
Proteins
57.25
g
Lipids
79.58
g
Sugars
4.43
g
Salt (Sodium)
4717.44
mg
Folic acid
40.7
ug
Vitamin C
24.97
g
Vitamin A
133.31
ug
Zinc
6.23
mg
Iron
5.35
mg
Calcium
98.82
mg
Cholesterol
234.92
mg
Polyunsaturated fatty acids
14.09
g
Monounsaturated fatty acids
32.03
g
Saturates
25.11
g
Fiber
3.03
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Finger foods
- Pizzas, patty
- Pastries
- Dessert
- Bread and pastries
- Sándwich
- Pasta
- Salads
- Legumes
- Ice creams and sorbets
- Shellfish
- Eggs
- Patty
- liqueur
- Fish
- Meats
- Harvard plate
- Main course
- Rices
- Soups and creams
- Vegetables
- Birds
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed