Portuguese Pork Stew

0
Average: 0 (0 votes)
(0 votes)
Portuguese Pork Stew
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
910
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie910 kcal(43 %)
Protein110.48 g(113 %)
Fat23.96 g(21 %)
Carbohydrates48.53 g(32 %)
Sugar added0 g(0 %)
Roughage5.52 g(18 %)
Vitamin A395.29 mg(49,411 %)
Vitamin D0.88 μg(4 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁1.82 mg(182 %)
Vitamin B₂1.45 mg(132 %)
Niacin44.95 mg(375 %)
Vitamin B₆2.04 mg(146 %)
Folate119.8 μg(40 %)
Pantothenic acid3.31 mg(55 %)
Biotin8.12 μg(18 %)
Vitamin B₁₂184.12 μg(6,137 %)
Vitamin C82.71 mg(87 %)
Potassium3,002.25 mg(75 %)
Calcium261.79 mg(26 %)
Magnesium146.19 mg(49 %)
Iron8.22 mg(55 %)
Iodine3 μg(2 %)
Zinc10.14 mg(127 %)
Saturated fatty acids4.38 g
Cholesterol278.27 mg

Ingredients

for
4
Ingredients
4 tablespoons olive oil
6 ½ cups stewing Pork (diced)
3 garlic (crushed)
4 onions (finely chopped)
2.333 cups tomatoes (peeled and diced)
1 Fresh herbs (sage, thyme, bay leaves, marjoram)
1.333 cups dry white wine
2 ⅔ cups small, waxy potatoes
6 ½ cups venus clam (or mixed mussels, rinsed in cold salt water)
1.333 cups Scallop (shells removed)
2 tablespoons parsley (chopped, to garnish)
How healthy are the main ingredients?
Porkpotatotomatoolive oilparsleygarlic
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Fine grater, 1 Measuring cups, 1 Pot, 1 Tea strainer

Preparation steps

1.
Heat the oil in a pot and fry the meat on a high heat. Reduce the temperature and add the garlic, onions, tomatoes and herbs. Season with salt and ground black pepper.
2.
Add the wine and braise for approx. 1 hour 15 minutes.
3.
Cook the potatoes in salt water for 20-30 minutes.
4.
Discard any open clams and cook the rest in a pot of water until they all open. Discard any that remain closed.
5.
Sieve the broth that remains and add it to the pork. Drain the potatoes and add them to the pork as well.
6.
Remove the bunch of herbs and add the scallops in the last 5 minutes of cooking time. After about 3 minutes add the clams.
7.
Stir well and serve hot, garnished with parsley.