Pork and Apple Casserole
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 15 min.
Preparation
Calories:
1114
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,114 cal. | (53 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 35.4 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 48 ozs Pork belly (in one piece)
- 1 onion (chopped)
- 4 carrots (sliced)
- 2 sticks Celery (chopped)
- 2 Leeks (chopped)
- 2 Sweet potato (sliced)
- 2 cooking Apple (chopped)
- 2 sprigs thyme
- 4 cups vegetable stock (more if needed)
- salt
- freshly ground peppers
- To garnish
- flat-leaf parsley
Preparation steps
1.
Put the pork into a large heavy-based pan. Add the vegetables, apples, and thyme and pour in the stock. The pork should be just covered with liquid.
2.
Bring to a boil and skim off any froth. Reduce the heat to a simmer then cover and cook for 3 - 3.5 hours until the pork is tender.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6.
4.
Remove the pork from the pan and place fat side up in a roasting tin. Add some of the liquid from the pan to the bottom of the tin.
5.
Sprinkle the pork with salt and pepper and cook for 20-30 minutes until the fat is crisp and golden.
6.
Remove the pork from the oven and allow to cool slightly before cutting into chunks.
7.
Put the pork into warm serving bowls and ladle the contents of the pan into the bowls. Sprinkle with parsley.
