Sauerkraut with Smoked Pork Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 42.56 g | (43 %) | ||
| Fat | 11.21 g | (10 %) | ||
| Carbohydrates | 35.26 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.44 g | (28 %) |
| Vitamin A | 82.21 mg | (10,276 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.35 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60.34 μg | (20 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 0.65 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66.43 mg | (70 %) | ||
| Potassium | 604.36 mg | (15 %) | ||
| Calcium | 114.59 mg | (11 %) | ||
| Magnesium | 39.04 mg | (13 %) | ||
| Iron | 4.74 mg | (32 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.87 g | |||
| Cholesterol | 79.37 mg |
Ingredients
- Ingredients
- 2 Oranges
- 600 grams Sauerkraut (canned)
- 200 milliliters Beef broth
- 150 milliliters dry white wine
- 5 Juniper berries
- 2 bay leaves
- salt
- peppers
- 600 grams boneless Smoked pork chop
- 2 Tbsps sunflower oil
- 50 grams dried Apple ring
- 50 grams dried Apricot
- 50 grams pitted Prune
- 2 Tbsps freshly chopped parsley
Preparation steps
Working over a bowl to catch the juice, with a paring knife, follow the curve of the oranges and remove the peel and white pith. Cut in between the membranes to release the fruit. Squeeze the remaining pulp and collect the juice.
Drain the sauerkraut and place in a pot along with the broth, orange juice and white wine. Crush the juniper berries and add to the pot along with the bay leaves. Season with salt and pepper, cover and simmer over low heat for about 40 minutes.
Add the dried fruit to the sauerkraut during the last 15 minutes of cooking, adding more broth if needed.
Cut the meat into long strips and thread on skewers. Heat the sunflower oil in a pan and saute the meat until golden brown on all sides, 4-5 minutes.
Stir the orange segments into the sauerkraut and season with salt and pepper. Spoon onto plates or into a large bowl and arrange the skewers on top. Serve sprinkled with parsley.
