Pork shank stew with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Pork shank
1.25 kg
Table salt
5.0 g
Garlic, bulb
1.214 ud
Dried thyme leaves
0.143 g
Bay leaf
0.143 g
Diced vegetables
5.0 ud
Pastel de patata y queso
5.714 ud
Eggs
2.743 ud
Mozzarella cheese
0.091 kg
Table salt
1.143 g
Ground white pepper
0.457 g
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Pastel de patata y queso
- Verduras en cuadraditos
- Para los jarretes:
- Separar los jarretes del jamón fresco. Deshuesarlos y bridarlos.
- Salpimentar ligeramente y envasar al vacío con los ajos y las hierbas aromaticas.
- Cocer al vapor, 75 ºC durante 20 horas aproximadamente, dependerá del grosor.
- Al final de la cocción dejar reposar unos minutos y meter a enfriar en abatidor de temperatura o agua con hielos.
- Sacar de la bolsa recuperando todos los jugos resultantes de la cocción.
- Para elaborar la salsa hacer un jugo ligado.
- Cortar a la mitad los jarretes y disponer en placas de horno para su regeneración en horno a 220 ºC hasta que se doren.
MONTAJE
- Colocar el jarrete en un lado del plato, salsear y acompañar del pastel de patata y las verduras en cuadraditos.
Nutritional information (1 portion)
Energy
708.68
kcal
Carbohydrates
21.54
g
Proteins
45.85
g
Lipids
48.27
g
Fiber
5.44
g
Saturates
18.67
g
Monounsaturated fatty acids
14.48
g
Polyunsaturated fatty acids
1.96
g
Cholesterol
215.72
mg
Calcium
224.06
mg
Iron
4.46
mg
Zinc
4.77
mg
Vitamin A
890.07
ug
Vitamin C
24.9
g
Folic acid
67.32
ug
Salt (Sodium)
2205.39
mg
Sugars
8.61
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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