Pork and Paprika Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
681
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,205 mg | (55 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 617 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Tbsps good-quality olive oil
- 1 Pork loin (about 4 pounds / 1.8 kg; chopped into bite-size chunks)
- 4 medium onions (peeled and roughly diced)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 tsp red Curry paste
- 3 tsps paprika
- ½ tsp Sea salt (or to taste)
- ½ tsp freshly ground Black pepper (or to taste)
- 1 tsp Chili powder (or to taste)
- 4 ½ cups hot chicken stock (plus extra if needed)
- 9 cups white potatoes (peeled and cut into bite-size cubes)
- 1 handful fresh parsley (finely chopped; plus a few sprigs for garnish)
Preparation steps
1.
Heat the oil in a heavy-bottomed Dutch oven or skillet; add the pork and brown nicely on all sides, about 8 to 10 minutes.
2.
Add the onions and garlic and cook for 4 to 5 minutes. Stir in the curry paste and paprika and season to taste with salt, black pepper and chili powder.
3.
Pour in the stock. Cover and simmer over a low heat for 1 1/4 hours, stirring occasionally.
4.
Add the potatoes and simmer for an additional 20 to 30 minutes, or until the potatoes and pork are fork tender.
5.
Add the chopped parsley and check the seasoning, adjusting if necessary. Divide among serving bowls and serve garnished with parsley sprigs.
