Potato Casserole with Pork Belly (Backesgrumbeere)
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
627
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram mainly waxy potatoes
- 4 onions
- 2 Tbsps Lard
- 250 grams Pork belly (sliced)
- Salt and freshly ground pepper
- 250 milliliters Sour cream
- 1 pinch cinnamon
- 1 splash white wine
- 1 bunch Chives
Preparation steps
1.
Peel the potatoes, rinse and thinly slice. Peel the onions and cut into thin rings.
2.
Grease a large tart pan with lard. Layer the potatoes and onions in the pan and season with salt and pepper. Spiral the pork belly in the center and then pour the white wine over the potatoes.
3.
Mix the sour cream with the cinnamon and season with salt and pepper, spread over the casserole and bake in a preheated oven at 200-225°C (approximately 400-425°F) for about 1 hour. Rinse the chives, shake dry, finely chop and sprinkle over the casserole to serve.
