Serbian Style Pork and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,339 mg | (33 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams Pork shoulder
- 250 grams Long grain rice
- 700 grams onions
- 1 shallot
- 4 paprika (red and green)
- 4 potatoes
- 200 grams Tomatoes
- 1 garlic clove (pressed through garlic press)
- 2 Tbsps Sambal oelek
- 2 Tbsps ground paprika (sweet)
- 1 tsp ground paprika (hot)
- ½ lemon (fresh, for lemon zest)
- 1 ⅗ liters Broth (more if needed)
- salt
- peppers
- 3 Tbsps clarified butter
- For Sauce
- 200 grams Crème fraiche
- 2 Tbsps Crème fraiche
- salt
- peppers
- ground paprika (hot)
- butter
Preparation steps
Rinse and dry meat, cut into cubes. Peel onions, cube. Peel potatoes and dice. Rinse and dry tomatoes, remove stems and cut into cubes. Rinse and dry bell peppers, halve and remove seeds and ribs. Cut into strips. Heat butter in a saucepan, saute onions until translucent. Add meat and saute until meat is browned. Add tomatoes, potatoes, peppers, paprika, Sambal Olek, garlic and lemon zest. Add half of broth and cook, covered, for about 30 minutes on medium heat. Season with salt and pepper.
Peel shallot and chop finely. Heat butter in a pan and saute. Add rice and remaining broth. Lower heat and cook, covered, for about 20 minutes. Rice is ready when it has absorbed all liquid. Mix rice with meat and vegetables. Season with salt and pepper.
Combine sour cream with creme fraiche until smooth, season with salt and pepper to taste. Place rice and meat stew on 4 plates, drizzle with sauce. Serve sprinkled with paprika.
