Porrusalda (leek and potato stew) with pork ribs

75 min
Type of dish: Meats, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Onion 0.1 kg
Leeks, 0.3 kg
Pork ribs 0.2 kg
Stew chorizo sausages 0.1 kg
White stock 1.0 l
Sunflower oil 0.1 l
Table salt 3.75 g
See Recipe
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Powdered vegetable stock 0.05 kg
Elaboration
  • Make a white stock.
  • Chop the ribs into 2 cm cubes. Leave the chorizo whole. Cook everything in boiling water for 60 minutes and then drain and slice the chorizo.
  • Remove the fat from the cooking water and then add it to the white stock.
  • Clean the leek and then chop into 2 or 3 cm pieces.
  • Chop the onion into brunoise, sauté and then add the leeks.
  • Peel and roughly chop the potato and then sauté with the onions and leeks.
  • Add the white stock.
  • The chorizo and ribs can be added at any time, as they are already cooked. They are usually added at the beginning of the cooking process so that they cook for a little longer together with the potatoes.
  • The cooking time should be around 20 to 25 minutes.
  • Add salt.
Nutritional information (1 portion)
Energy
650.93
kcal
Carbohydrates
71.19
g
Proteins
18.64
g
Lipids
30.93
g
Fiber 13.62 g
Saturates 6.16 g
Monounsaturated fatty acids 9.22 g
Polyunsaturated fatty acids 14.08 g
Cholesterol 20.47 mg
Calcium 229.74 mg
Iron 5.36 mg
Zinc 1.87 mg
Vitamin A 331.52 ug
Vitamin C 107.94 g
Folic acid 269.65 ug
Salt (Sodium) 5995.27 mg
Sugars 21.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.