Smoked Pork with Rice and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 207.3 μg | (346 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 slices Smoked pork chop (cooked)
- 1 Tbsp clarified butter
- 200 grams Long grain rice
- 2 carrots
- 500 grams Brussels sprouts
- 1 onion
- 2 Tbsps butter
- 2 tsps Pastry flour
- 1 Tbsp butter
- 1 tsp ground Turmeric
- salt
- freshly ground white peppers
- 1 tsp Vinegar
- 200 grams Whipped cream
- parsley (for decoration)
Preparation steps
Cook the rice according to package directions.
Peel and finely chop the onion.
Peel the carrots and cut into sticks. Heat 2 tablespoons of the butter in a saucepan and saute the carrots briefly. Add 1/2 cup water, season with salt and pepper, cover and simmer 5 minutes. Uncover, raise the heat to high and cook until the water has evaporated and the carrots are glazed, keep the carrots warm.
Rinse and trim the Brussels sprouts. With a paring knife, make a cross in the stem end of each sprout. Cook in a pot of boiling salted water until al dente, 10-12 minutes. Drain well and keep warm.
Melt the remaining tablespoon of butter in a small saucepan, add the onion and cook until translucent. Stir in the flour and turmeric and cook briefly. Whisk in the cream and vinegar, bring to a boil, season with salt and pepper and simmer over low heat for 10 minutes, stirring occasionally.
Heat the clarified butter in a skillet and saute the pork until lightly browned on both sides, about 3 minutes.
Stir the vegetables into the sauce.
Slice the pork and serve with the rice and vegetables. Garnish with parsley.
