Pork Pan with Brussels Sprouts and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 200.9 μg | (335 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,466 mg | (37 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 500 grams Brussels sprouts
- salt
- 400 grams Pork (such as faceplate)
- 1 Tbsp vegetable oil
- 1 onion
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- freshly ground peppers
- coarsely chopped parsley (for garnish)
Preparation steps
Peel, rinse and cut the potatoes into thick slices. Rinse the Brussels sprouts, brush and cut the stalk crosswise. Cook the Brussels sprouts with the potatoes in salted water for about 15 minutes until done.
Rinse the pork, pat dry and cut into bite-size cubes.
Heat oil in a pan and fry the pork cubes in it until. Remove the fried pork from the pan and keep aside.
Peel the onion and chop finely. Briefly saute the onion in the pan drippings and pour the white wine. Add the cream and let simmer about 5 minutes until slightly creamy. Season with salt and pepper. Place the pork back into the pan, and let simmer until done on a low heat for about 5 minutes.
Drain the Brussels sprouts with the potatoes and mix into the pork sauce gently.
Serve sprinkled with parsley.
