Pork Ribs with Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,495 cal. | (71 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 44.1 mg | (368 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 2,930 mg | (73 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 34.7 g | |||
| Uric acid | 708 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 kilograms Pork ribs (portioned)
- 2 white onions (chopped)
- 2 carrots (diced)
- 3 Tbsps raisins
- fresh parsley (chopped)
- 125 milliliters sherry
- 3 Tbsps Tomato paste
- salt
- freshly ground peppers
- sunflower oil
- Worcestershire sauce
Preparation steps
Soak the raisins in lukewarm water. Fry the pork ribs on all sides successively in 2–3 tablespoons of oil in a pan. Lift from the pan and set aside. In a large pan, heat 2 tablespoons of oil and sauté the carrots. Add the onion and sauté until translucent. Add the sherry and let evaporate slightly. Stir in the tomato puree and add 250 ml (approximately 1 cup) of water. Bring to a boil, reduce the heat, season with salt and pepper to taste, add the drained raisins and cook put the pork chops in the sauce. Cover and simmer over medium heat for 25–30 minutes. Season again with salt and pepper and add Worcestershire sauce to taste. Serve sprinkled with chopped parsley.
Cook potatoes until soft. Let cool, peel and press through a ricer. Stir in 1 tablespoon of butter and 150 ml (approximately 3/4 cup) of milk. Season with salt, pepper and nutmeg. Serve with the braised ribs.
