Pork with Curried Vegetables
Pork with curried vegetables - This slightly spicy, Asian-inspired dish is perfect for meat lovers.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,560 mg | (39 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 88 mg |
Ingredients
- Ingredients
- 1 Red Bell pepper
- 1 Fennel bulb
- 2 Tbsps Canola oil
- 150 grams Mung bean sprouts
- 1 tsp Curry powder
- 1 tsp Sambal oelek
- 2 Tbsps Peanut butter (30 grams)
- 2 Pork cutlets (180 grams each)
- salt
- peppers
Preparation steps
Rinse bell pepper and fennel, trim and cut into fine strips. Set aside some fennel leaves for garnish.
Heat 1 tablespoon oil in a pan. Sauté bell pepper and fennel strips over medium heat while stirring, about 3 minutes. Meanwhile, rinse sprouts under hot water.
Add sprouts and curry powder to the vegetables and sauté another 2 minutes while stirring. Deglaze with 3 tablespoons of water. Stir in sambal oelek and peanut butter and keep warm.
Season cutlets with salt and pepper. Heat the remaining oil in another pan. Cook cutlets over medium heat about 1-2 minutes per side.
Distribute cutlets and vegetables on 2 plates and garnish with fennel leaves.
