Cured Pork with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 50 min.
Ready in
Calories:
17327
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 17,327 cal. | (825 %) | ||
| Protein | 967.82 g | (988 %) | ||
| Fat | 286.3 g | (247 %) | ||
| Carbohydrates | 2,831.91 g | (1,888 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 783.25 g | (2,611 %) |
more nutritional values
| Vitamin A | 1,648.46 mg | (206,058 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 36.46 mg | (304 %) | ||
| Vitamin B₁ | 13.46 mg | (1,346 %) | ||
| Vitamin B₂ | 7.14 mg | (649 %) | ||
| Niacin | 229.19 mg | (1,910 %) | ||
| Vitamin B₆ | 15.88 mg | (1,134 %) | ||
| Folate | 17,651.7 μg | (5,884 %) | ||
| Pantothenic acid | 31.28 mg | (521 %) | ||
| Biotin | 2.65 μg | (6 %) | ||
| Vitamin B₁₂ | 1.22 μg | (41 %) | ||
| Vitamin C | 147.32 mg | (155 %) | ||
| Potassium | 30,895.6 mg | (772 %) | ||
| Calcium | 5,108.9 mg | (511 %) | ||
| Magnesium | 4,989.92 mg | (1,663 %) | ||
| Iron | 298.59 mg | (1,991 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 161.3 mg | (2,016 %) | ||
| Saturated fatty acids | 31.42 g | |||
| Cholesterol | 157.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 dried chickpeas
- 1 bay leaf
- 1 tsp peppercorns
- 2 cloves
- 1 kilogram salted Pork (such as the neck)
- 500 milliliters Vegetable broth
- 2 stalks Celery
- 4 carrots
- 2 Red onions
- 1 Tbsp lemon juice
- 2 Tbsps apple cider vinegar
- 1 pinch sugar
- salt
- 4 Tbsps sunflower oil
Preparation steps
1.
Soak the chickpeas overnight.
2.
In a pot with plenty of water, boil the bay leaf, pepper and cloves. Rinse the meat, put in the water and bring to a boil. Simmer for about 1.5 hours.
3.
Drain the peas and cover with the broth for about 50 minutes until soft.
4.
Rinse the celery and carrots, peel and chop small. Peel the onions, halve and cut into strips. Stir the lemon juice with the vinegar, sugar, salt and oil. Mix in the celery, carrots and onions.
5.
Drain the chickpeas and add to the salad. Serve the salad with the sliced meat, drizzled with mustard.
