Pork with Peppers
Pork with Peppers - Gorgeous family feast that's just right for special occasions
Healthy, because
Even smarter
Nutritional values
Pork provides about one third of the daily iron requirement and brings plenty of B vitamins to the plate. The vitamin C in vegetables also improves the absorption of iron.
Instead of rice you can also use 130 grams of polenta: bring 400 millilitres of water to the boil, stir in the polenta, season with salt, paprika powder and pepper. Simmer together with the corn at low heat for 15 minutes.
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 126 mg |
Ingredients
- Ingredients
- 1 large onion (about 70 grams)
- 2 red Bell pepper (each about 200 grams)
- 1 pc fresh Pineapple (about 250 grams, unpeeled)
- 5 ozs Long grain rice
- salt
- 2 Corn (each about 350 grams)
- 1 ½ lbs Pork
- ground paprika (sweet)
- peppers
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
Peel the onion and chop finely. Halve the bell peppers, remove ribs and seeds, rinse and pat dry. Finely chop peppers.
Peel pineapple, cut into slices and then cut into narrow wedges, cutting out core.
Mix rice with 250 ml (approximately 1 cup) of salted water, bring to a boil and cook, covered, for 10 minutes over low heat. Meanwhile, rinse corn and cut the kernels from the cob. Add to the rice and continue cooking for about 10 minutes more.
Meanwhile, rinse pork and pat dry. Rub all over with salt, paprika and pepper.
Heat the oil in a roasting pan and brown the pork on all sides, about 10 minutes. Remove from pan, wrap in aluminum foil and bake in preheated oven at 150°C (fan 130°C, gas: mark 1-2)(approximately 300°F) for about 15 minutes.
Meanwhile, sauté onions in the rendered fat in the roasting pan until translucent. Add bell peppers and pineapple, season with salt and pepper, cover and cook for about 10 minutes on low heat.
Unwrap pork, pour accumulated juices into the bell pepper mixture and slice the meat diagonally. Serve pork with the bell peppers and rice.
