Pork Mixed Grill
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,062 cal. | (51 %) | ||
| Protein | 81.29 g | (83 %) | ||
| Fat | 54.53 g | (47 %) | ||
| Carbohydrates | 53.15 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.05 g | (40 %) |
| Vitamin A | 106.07 mg | (13,259 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 5.39 mg | (45 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 104.92 μg | (35 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 2.09 μg | (5 %) | ||
| Vitamin B₁₂ | 0.63 μg | (21 %) | ||
| Vitamin C | 74.82 mg | (79 %) | ||
| Potassium | 1,424.82 mg | (36 %) | ||
| Calcium | 156.12 mg | (16 %) | ||
| Magnesium | 83.34 mg | (28 %) | ||
| Iron | 7.13 mg | (48 %) | ||
| Iodine | 3.25 μg | (2 %) | ||
| Zinc | 3.88 mg | (49 %) | ||
| Saturated fatty acids | 19.16 g | |||
| Cholesterol | 243.96 mg |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps Goose fat
- 1 kilogram young Sauerkraut
- 200 milliliters dry Alsatian white wine
- 1 sour Apple
- 10 Juniper berries
- 1 l Beef broth
- 1 small ham hock (optional)
- 250 grams Smoked bacon
- 2 centiliters Cherry brandy
- 600 grams potatoes
- 125 grams Green beans
- 2 Tbsps butter
- 3 cooked Smoked pork chops
- 3 Boiled sausages
- salt
- freshly ground peppers
Preparation steps
Peel the onion and chop. Melt the goose fat in a saucepan and sweat the onion until soft. Add the sauerkraut and cook, stirring, for about 5 minutes. Add the wine. Peel the apple, cut into small pieces, add to the sauerkraut along with the juniper berries. Add the broth, pork shank, cover and cook for 1 hour. Add the bacon and kirsch, season with salt and pepper and cook for 1 hour.
Meanwhile, peel the potatoes and cook in salted water for about 25 minutes, until fork-tender. Rinse the beans and blanch in boiling salted water for about 4 minutes. Drain, rinse under cold water until cool and drain again. Arrange the beans in small stacks, using a bean to tie together.
Around 10-15 minutes before serving, add the pork chops and sausages to the sauerkraut.
To serve, sauté the bean bundles in hot butter until warmed through.
Slice the meat as desired and serve with the potatoes and beans over the sauerkraut.
