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Tender Lean Pork, "Favorite"

Wonderful layered pork with carrots and onions. Quick and delicious — tender, tasty meat.

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Tender lean pork meat Favorite
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 8 g
Fats 66 % 23 g
Carbohydrates 11 % 4 g
250 kcal
GI: 100 / 0 / 0

Cooking method

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  • Pound the meat thin, then salt and pepper it. Pour a generous amount of oil into the bottom of a pot or deep skillet and build it up in layers: a layer of meat, then a layer of coarsely grated carrot and onion half-moons, and so on with all the meat. Finish with a layer of vegetables. Top with the mayonnaise and 2 cloves of garlic. Pour in enough water to cover the meat. Bring it to a boil over high heat, then reduce to low and cover. That's it — the pork is basically cooking itself. As the water cooks down, top it up so the meat stays covered. If the pork is young and tender, it'll be done quickly. The meat comes out incredibly tender and delicious!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Hog leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g

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