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Ingredients
- 40 g olive oil
- 200 - 250 g pork shoulder, boneless cut in pieces (2-3 cm)
- 60 g white wine
- 75 g onion cut in pieces (2-3 cm)
- ½ - 1 garlic clove
- 40 g red pepper cut in pieces (2-3 cm)
- 40 g green pepper cut in pieces (2-3 cm)
- ½ - 1 heaped tsp paprika
- ½ meat stock cube (for 0.5 l)
- 150 g white short grain rice
- 250 g water
- ½ tsp fine sea salt
- Nutrition
- per 2 portions
- Calories
- 1542.4 kcal / 6453.6 kJ
- Protein
- 51.6 g
- Fat
- 81.8 g
- Carbohydrates
- 134.5 g
- Fibre
- 3.6 g
- Saturated Fat
- 20 g
- Sodium
- 2532 mg
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