Cured Pork with Vegetables

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Cured Pork with Vegetables
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Health Score:
7,7 / 10
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)
Calorie17,327 kcal(825 %)
Protein967.82 g(988 %)
Fat286.3 g(247 %)
Carbohydrates2,831.91 g(1,888 %)
Sugar added1.05 g(4 %)
Roughage783.25 g(2,611 %)
Vitamin A1,648.46 mg(206,058 %)
Vitamin D1 μg(5 %)
Vitamin E36.46 mg(304 %)
Vitamin B₁13.46 mg(1,346 %)
Vitamin B₂7.14 mg(649 %)
Niacin229.19 mg(1,910 %)
Vitamin B₆15.88 mg(1,134 %)
Folate17,651.7 μg(5,884 %)
Pantothenic acid31.28 mg(521 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂1.22 μg(41 %)
Vitamin C147.32 mg(155 %)
Potassium30,895.6 mg(772 %)
Calcium5,108.9 mg(511 %)
Magnesium4,989.92 mg(1,663 %)
Iron298.59 mg(1,991 %)
Iodine1.5 μg(1 %)
Zinc161.3 mg(2,016 %)
Saturated fatty acids31.42 g
Cholesterol157.5 mg

Ingredients

for
4
Ingredients
250 dried chickpeas
1 bay leaf
1 teaspoon peppercorns
2 cloves
1 kilogram salted Pork (such as the neck)
500 milliliters Vegetable broth
2 stalks Celery
4 carrots
2 Red onions
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 pinch sugar
salt
4 tablespoons sunflower oil
How healthy are the main ingredients?
PorkCeleryapple cider vinegarsugarchickpeascloves

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.