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Pork sauté with cider

Pork Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 60 minutes
Energy: 260 kcal / serving

Instructions

  • 1.   Cut the pork shoulder into cubes of about 5-6 centimeters on each side.
  • 2.   Brown them in a casserole dish with a little fat.
  • 3.   Remove the meat from the casserole, add more fat, and brown the sliced onions.
  • 4.   Put the meat back with the onions, add the flour and mix well. Pour in the bottle of cider.
  • 5.   Let it cook over low heat for about an hour. Season with salt and pepper.
  • 6.   If the sauce seems too liquid, you can thicken it by diluting 2 teaspoons of chicken stock.

Ingredients for servings

  • 2 onions
  • 2 flours
  • 600 g of pork loin
  • 75 cl of dry cider
  • 2 teaspoon of chicken stock
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    260 kcal
    13 %
  • Fat
    14,23 g
    20 %
  • of which saturated
    5,47 g
    27 %
  • Carbohydrates
    5,76 g
    2 %
  • of which sugar
    4,62 g
    5 %
  • Protein
    18,4 g
    37 %
  • Fibers
    0,62 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.