Clams with Pork and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 66.66 g | (68 %) | ||
| Fat | 21.05 g | (18 %) | ||
| Carbohydrates | 15.6 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.17 g | (7 %) |
| Vitamin A | 618.04 mg | (77,255 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 1.42 mg | (142 %) | ||
| Vitamin B₂ | 1.07 mg | (97 %) | ||
| Niacin | 25.84 mg | (215 %) | ||
| Vitamin B₆ | 1.23 mg | (88 %) | ||
| Folate | 55.33 μg | (18 %) | ||
| Pantothenic acid | 2.32 mg | (39 %) | ||
| Biotin | 3.75 μg | (8 %) | ||
| Vitamin B₁₂ | 124.33 μg | (4,144 %) | ||
| Vitamin C | 109.92 mg | (116 %) | ||
| Potassium | 1,507.09 mg | (38 %) | ||
| Calcium | 156.3 mg | (16 %) | ||
| Magnesium | 73.44 mg | (24 %) | ||
| Iron | 5.69 mg | (38 %) | ||
| Zinc | 6.73 mg | (84 %) | ||
| Saturated fatty acids | 3.61 g | |||
| Cholesterol | 175.79 mg |
Ingredients
- 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
Preparation steps
Rinse the cilantro, shake dry, pluck off the leaves and chop.
Peel the carrot peel, thinly slice lengthwise and cut into small squares. Cut the cauliflower florets into small pieces.
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.
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.
Rinse and scrub the clams and discard any opened shells.
Peel the lemon with a sharp knife, slice and cut into small pieces.
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.
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.
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.
