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Ingredients
- 40 g óleo de colza
- 200 g pescoço de porco desossado cortado em cubos (3 cm aprox.)
- 60 g cogumelos secos cortado em metades ou em pedaços
- 1000 g água
- 150 g cebola cortada em metades
- 200 g barriga de porco desossada, fumada, cortada em cubos (1 cm aprox.)
- 600 g chucrute fresco, lavado e escorrido, cortado em pedaços (3 cm aprox.) (ver dica)
-
100
g polpa de tomate
or 100 g tomate pelado cortado em pedaços -
1
c. chá de caldo de carne caseiro
or 1 cubo de caldo de carne desfeito - 3 folhas de louro
- 3 - 4 grãos de pimenta-da-Jamaica
- 5 grãos de zimbro
- 1 c. chá de sementes de alcaravia
- 1 c. chá de manjerona seca
- 1 c. chá de sal
- ½ c. chá de pimenta preta
- 40 g ameixa seca s/ caroço cortada em metades
- 40 g concentrado de tomate
- 100 g vinho tinto
- Manjerona fresca, só as folhas q.b. para servir (optional)
- Nutrition
- per 1 dose
- Calories
- 1618.4 kJ / 386.8 kcal
- Protein
- 13.1 g
- Carbohydrates
- 21.3 g
- Fat
- 27.5 g
- Saturated Fat
- 7.5 g
- Fibre
- 5.8 g
- Sodium
- 1208.4 mg
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