Pork Ragout on Vietnamese Style to Glass Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 147.9 μg | (247 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 54.5 μg | (121 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 580 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 63 g |
Ingredients
- Ingredients
- 400 grams onions
- 1 ½ centimeters ginger (fresh)
- 1 garlic clove
- 1 chili pepper (small, red)
- 1 carrot
- 800 grams Pork (shoulder or leg)
- 2 Tbsps vegetable oil
- 1 tsp Curry paste (red)
- 350 milliliters Beef stock
- 100 milliliters Tomatoes (canned, drained)
- 1 Tbsp Plum butter
- salt
- peppers (freshly ground)
- 1 pinch cinnamon (ground)
- 1 pinch Cardamom (ground)
- 1 pinch Cumin (ground)
- 80 grams soybean sprout
- 250 grams Glass noodles
- 2 Tbsps cilantro (freshly chopped)
Preparation steps
Peel and finely dice the onions, ginger and garlic. Rinse and dry the chile, cut in half lengthwise, remove seeds and finely chop. Peel the carrot peel and cut into small cubes.
Rinse, dry, and cube the meat.
In a pan heat the oil and brown the cubed meat. Remove, set aside and sauté the onions with the ginger, garlic, chile and carrot. Stir in the curry paste, return meat to pan, and pour in the stock. Add the strained tomatoes and plum jam, stir to combine. Season with salt and pepper, add the spices and simmer over medium heat about 1-1/2 hours.
Add more broth, if needed.
Place the bean sprouts in a colander, pour in hot water and drain.
Soak rice noodles in boiling water and let soak for about 5 minutes, then drain. Transfer to serving plates.
Season the stew again to taste and stir in the fresh cilantro. Arrange on top of the pasta and garnish with bean sprouts. Serve immediately.
