Smoked Pork with Sauerkraut
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,490 mg | (37 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 Tbsp Lard (or clarfied butter)
- 600 grams Sauerkraut (canned)
- 100 milliliters dry white wine
- 350 milliliters Beef broth
- 1 bay leaf
- ½ tsp Juniper berries
- 1 tsp peppercorns
- 2 cloves
- 350 grams predominantly waxy potatoes
- 600 grams Smoked pork chop (boneless)
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- 2 Tbsps scallions
Preparation steps
1.
Peel, halve and cut onion into strips. Heat lard in a large saucepan and sauté onions until translucent. Stir in well-drained sauerkraut. Deglaze with wine and add broth. Place bay leaf, juniper, peppercorns and cloves in a spice bag and add to pan. Cover and simmer about 45 minutes, adding additional broth if necessary. Peel, rinse and dice potatoes. Cut smoked pork into bite-sized pieces. After sauerkraut has cooked about 20 minutes, add smoked pork and potatoes to the pan. Continue cooking another 25 minutes, stirring occasionally.
2.
Finally, remove spice bag and season with salt and pepper. Divide mixture among plates and serve topped with sour cream and chives.
