Vikalinka · by Julia Frey of Vikalinka★ 4.7 (46)
Pork Roast with Warm Persimmon Sauce
NUTRITION · PER SERVING100M COOK
CAL 29%·PRO 72%
CARBS 31G21% OF CAL
3G FIBER23G SUGAR4G OTHER
FAT 38G59% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Perfectly roasted pork shoulder with crispy crackling skin served with a warm, spiced persimmon sauce. The fruit adds sweetness and acidity to balance the rich pork. A sophisticated main course with British roots.
mainbritishroastpork🥄 saucepan🔥 ovendairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 kg/3 lbs pork shoulder roast
- 2 tbsp herb mix of your choice (rosemary, thyme, garlic, etc.)
- 1 tbsp sea salt
- 3 persimmons (very ripe)
- 50 g/1/4 cup sugar
- 125 ml/ 1/2 cup water
- 1/4 tsp chilli flakes (optional)
At a glance
PER SERVING · TIME 100M
CAL 29%·PRO 72%
CARBS 31G21% OF CAL
3G FIBER23G SUGAR4G OTHER
FAT 38G59% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 1520mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 52mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.