Pork and Vegetable Stew

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Pork and Vegetable Stew
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie448 cal.(21 %)
Protein56 g(57 %)
Fat16 g(14 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A2.7 mg(338 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K35.1 μg(59 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂0.6 mg(55 %)
Niacin25 mg(208 %)
Vitamin B₆1.6 mg(114 %)
Folate82 μg(27 %)
Pantothenic acid2.3 mg(38 %)
Biotin20.9 μg(46 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C32 mg(34 %)
Potassium1,550 mg(39 %)
Calcium122 mg(12 %)
Magnesium96 mg(32 %)
Iron4.3 mg(29 %)
Iodine10 μg(5 %)
Zinc5.9 mg(74 %)
Saturated fatty acids5.5 g
Uric acid418 mg
Cholesterol148 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
1 Tbsp butter
32 ozs boneless Pork loin (cubed)
2 tsps coarse salt
1 tsp freshly ground Black pepper
½ tsp rosemary (crumbled)
1 clove garlic cloves (pressed)
1 cup chicken stock
6 carrots (peeled and cut diagonally)
1 cup fresh or frozen peas
1 bunch scallions (washed and chopped; reserve one onion for garnish)
1 lemon (quartered for garnish)
How healthy are the main ingredients?
olive oilgarlic cloverosemarysaltcarrotlemon
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spatula, 1 Kitchen towel, 1 Slotted spoon

Preparation steps

1.
Heat olive oil and butter over medium heat in a large skillet or Dutch oven. Season the cubed pork with salt and pepper. Add the pork, rosemary and garlic to the oil and butter and sear the pork on all sides until golden brown.
2.
Add the chicken stock to the pork, and stir well. Cover, and simmer for 25-30 minutes. Add carrots, continue simmering for another 10 minutes.
3.
Add the the peas and spring onions and simmer for 5-8 minutes, or until tender crisp.
4.
Divide between four bowls. Garnish with lemon wedges and thinly sliced spring onion.