Clams with Pork and Vegetables

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Clams with Pork and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation
Calories:
548
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie548 cal.(26 %)
Protein66.66 g(68 %)
Fat21.05 g(18 %)
Carbohydrates15.6 g(10 %)
Sugar added0 g(0 %)
Roughage2.17 g(7 %)
Vitamin A618.04 mg(77,255 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁1.42 mg(142 %)
Vitamin B₂1.07 mg(97 %)
Niacin25.84 mg(215 %)
Vitamin B₆1.23 mg(88 %)
Folate55.33 μg(18 %)
Pantothenic acid2.32 mg(39 %)
Biotin3.75 μg(8 %)
Vitamin B₁₂124.33 μg(4,144 %)
Vitamin C109.92 mg(116 %)
Potassium1,507.09 mg(38 %)
Calcium156.3 mg(16 %)
Magnesium73.44 mg(24 %)
Iron5.69 mg(38 %)
Zinc6.73 mg(84 %)
Saturated fatty acids3.61 g
Cholesterol175.79 mg

Ingredients

for
4
Ingredients
½ bunch fresh cilantro
5 garlic cloves
2 red chili peppers
1 tsp grated Lemon peel
salt
freshly ground peppers
150 milliliters Chicken broth
125 milliliters dry white wine
4 Tbsps olive oil
500 grams Pork tenderloin
500 grams clam
1 small carrot
70 grams Cauliflower
1 lemon
How healthy are the main ingredients?
CauliflowerCauliflowerolive oilgarlic clovesaltcarrot

Preparation steps

1.

Rinse the cilantro, shake dry, pluck off the leaves and chop.

2.

Peel the carrot peel, thinly slice lengthwise and cut into small squares. Cut the cauliflower florets into small pieces.

3.

Peel the garlic and squeeze through a garlic press into a bowl. Rinse the chilies, slit lengthwise, remove the seeds and white ribs, chop finely and mix with the cilantro, carrots, cauliflower, lemon zest, broth, wine, and 3 tablespoons oil, season with pepper.

4.

Cut the meat into 1.5 cm (approximately 1/2-inch) small cubes, add to the bowl with the chile mixture, cover and marinate in the refrigerator for 4 hours.

5.

Rinse and scrub the clams and discard any opened shells.

6.

Peel the lemon with a sharp knife, slice and cut into small pieces.

7.

Heat the remaining oil in a large deep pan. Drain the meat, reserving the marinade. Working in batches, saute the meat on all sides for 2 minutes. Remove with a slotted spoon.

8.

Pour the marinade and the clams into the pan, cover and cook over medium heat until the clams have opened, 5-8 minutes. Discard any unopened clams.

9.

Return the meat to the pan and cook, uncovered  about 3 minutes. Season with salt and pepper and serve sprinkled with the lemon pieces. If desired, serve with rice.