Braised Pork with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
648
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Pork (Neck or loin)
- 1 Zucchini
- 1 carrot
- 1 shallot
- 1 garlic clove
- 100 grams Snow peas
- 1 tsp honey
- 2 Tbsps vegetable oil
- 1 tsp marjoram (dried)
- 100 milliliters white wine
- 100 milliliters Beef broth
- salt
- freshly ground peppers
- marjoram (for garnish)
Preparation steps
1.
Rinse pork, pat dry and chop.
2.
Rinse summer squash, trim, cut in half and cut lengthwise into thin slices.
3.
Peel carrot and cut in half. Cut lengthwise slice into thin strips.
4.
Peel shallot and garlic and finely chop.
5.
Rinse snow peas.
6.
Brown the pork in oil. Add shallot, garlic and carrots. Deglaze with white wine and broth. Cover and simmer about 15 minutes. Then stir in honey, summer squash, snow peas and marjoram. Cover and cook about 5 minutes more. Season with salt and pepper and serve garnished with marjoram sprigs.
