Pork and Vegetable Stew
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,550 mg | (39 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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