Sour Pork Ribs
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h.
Ready in
Calories:
3515
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,515 cal. | (167 %) | ||
| Protein | 297 g | (303 %) | ||
| Fat | 248 g | (214 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 11 mg | (1,100 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 119.1 mg | (993 %) | ||
| Vitamin B₆ | 7.5 mg | (536 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 67.4 μg | (150 %) | ||
| Vitamin B₁₂ | 27 μg | (900 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 5,107 mg | (128 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 367 mg | (122 %) | ||
| Iron | 25.6 mg | (171 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 19.9 mg | (249 %) | ||
| Saturated fatty acids | 102.3 g | |||
| Uric acid | 1,927 mg | |||
| Cholesterol | 910 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 carrot
- 100 grams Celery
- 100 grams Leeks
- 1 onion
- 125 milliliters Vinegar
- 2 bay leaves
- 4 black peppercorns
- 4 uncooked Pork ribs
- 12 leaves white gelatin
- 600 grams waxy potatoes (cooked the day before)
- 4 Tbsps clarified butter
- salt
Preparation steps
1.
Peel carrot and onion. Rinse celery and leek. Chop all and add to a saucepan. Pour in 1.5 liters (approximately 6 cups) of water and vinegar and bring to a boil. Add bay leaves and peppercorns. Rinse ribs and place into mixture. Cover and simmer over medium heat for 20 minutes.
2.
Soften gelatin in cold water.
3.
Remove ribs from pan and place flat. Pour liquid from pan through a sieve to collect 1 liter (approximately 4 cups) of liquid. Squeeze gelatin and dissolve in liquid. Pour over ribs, cover and chill for 4 hours.
4.
Peel potatoes and cut into slices. Cook in hot butter for 5-10 minutes or until crisp. Season with salt and pepper and serve with sour ribs.
