Pork Ragout
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 981 mg | (25 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Roasted pork (without fat and boneless)
- 2 onions
- 1 dried chili pepper
- 2 tsps finely chopped fresh rosemary
- 3 Tbsps vegetable oil
- salt
- freshly ground pepper
- 6 Tbsps Tomato paste
- 200 milliliters Vegetable broth
- freshly chopped rosemary (for garnishing)
Preparation steps
1.
Rinse meat, pat dry and chop coarsely. Peel onion and dice. Chop dried chile pepper. Heat oil in a pan and brown meat on high heat, season with salt and pepper. Add onion, rosemary and chile pepper and saute for about 3 minutes. Add tomato paste, broth and 1 cup water (if desired) and simmer, covered, for about 45 minutes.
2.
Sprinkle with rosemary and serve. Can be accompanied by mixed vegetables such as steamed carrots, peas, scallions and small boiled potatoes.
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