Pork Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,031 cal. | (49 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 55.1 μg | (92 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,610 mg | (40 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 266 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the stew
- 800 grams Pork shoulder
- salt
- 1 onion
- 1 bay leaf
- 2 cloves
- ½ tsp Caraway
- 2 carrots
- 1 Parsnip
- 250 grams Celery root
- 3 Tbsps White vinegar
- 1 Pear
- freshly grated Horseradish
Preparation steps
For the stew: Season pork shoulder with salt then bind pork with rind side out using kitchen string. Peel onion and stick bay leaf and cloves into the onion.
Place meat in a suitable pot, cover with water and bring to a boil with 1 teaspoon salt and cumin and cook about 1 1/2 hours.
Peel and rinse carrots, parsnip and celery. Add to pot 30 minutes before end of cooking along with the vinegar. Peel pear, quarter and core. Add pear in the last 15 minutes. Remove the meat, vegetables and pear from the sauce. Throw away onion. Cut vegetables and pear into pieces. Remove kitchen string, cut the meat into slices. Serve on deep plates, drizzle with sauce and sprinkle with a little horseradish.
In addition serve with bread dumplings.
For the bread dumplings: Cut bread into slices, place in a bowl and pour warm milk over.
Sweat shallots in hot butter, stir in parsley and let sauté briefly. Add eggs to the bread, season with salt, pepper and nutmeg, mix gently and let rest for 30 minutes.
Shape mixture into small dumplings.
Bring a large amount of salted water to a boil. Add dumplings and about gently simmer for 15 minutes remove, drain on a kitchen towel. Serve with stew while still hot.
