Serbian Spiced Pork and Potatoes with Rice
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
800
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork shoulder
- 2 onions
- 2 garlic cloves
- 200 grams waxy potatoes
- 2 Tomatoes
- 2 Tbsps clarified butter
- 2 Tbsps ground paprika (sweet)
- 1 tsp ground paprika (hot)
- 1 l Beef broth
- salt
- freshly ground peppers
- 1 shallot
- 1 tsp butter
- 200 grams Long grain rice
- 60 grams grated Cheese (such as Gouda)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse pork, pat dry and cut into small cubes. Peel and finely chop onions and garlic. Peel and dice potatoes. Blanch tomatoes in boiling water and rinse with cold water. Peel, core, quarter, and dice tomatoes. In a pan, fry onion and garlic in melted butter until translucent. Add pork and fry until golden-brown. Add tomatoes, potatoes, and paprika. Deglaze with about 500 ml (approximately 2 cups) broth. Cover and simmer about 30 minutes over medium heat. Season with salt and pepper.
2.
Finely chop shallot. In a pan, sauté shallot in butter. Add rice and remaining broth. Cover and simmer over low heat, about 20 minutes. Mix rice with meat and season to taste.
3.
Divide rice and meat mixture among plates and serve sprinkled with cheese and parsley.
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