Directions:
- In a large stock pot brown the pork cubes in batches until well browned. Put to the side and reserve juices.
- Add the olive oil to the pan and add the onion and cook until softened and starting to brown, about 5-6 minutes. Add the garlic, carrots and celery, stir to combine. Add the stock base and tomato paste and stir till the vegetables are coated.
- Put pork and juices back in the pan and add the water. Add the sprig of rosemary.
- Bring to a boil and reduce heat and simmer stirring occasionally for about 2-3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.53 Kcal (1380 kJ) | ||
| Calories from fat | 103.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 89.28mg | 30% | |
| Sodium | 2956.76mg | 123% | |
| Potassium | 948.42mg | 20% | |
| Total Carbs | 14.07g | 5% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 41.28g | 83% | |
| Vitamin C | 71.4mg | 119% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.1mg | 12% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 63.41 Kcal (265 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 18% | |
|---|---|---|---|
| Cholesterol | 17.18mg | 30% | |
| Sodium | 568.98mg | 123% | |
| Potassium | 182.51mg | 20% | |
| Total Carbs | 2.71g | 5% | |
| Sugars | 1.43g | 30% | |
| Dietary Fiber | 0.48g | 10% | |
| Protein | 7.94g | 83% | |
| Vitamin C | 13.7mg | 119% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.4mg | 12% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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