Peruvian Pork Chop With Red Cabbage And Prunes Recipe
Recipe By Great British Chefs
This beautiful, colourful pork chop recipe from robert ortiz reinvents a classic combination, pairing the meat with juicy prunes and red cabbage pure. A fantastic barbecue recipe for the summer, this dish includes a delicious pork marinade.
Ingredients For Peruvian Pork Chop With Red Cabbage And Prunes Recipe
4 Pork Chops
200 milliliter Chicha
60 gram Corn
0.25 Red Cabbage
200 milliliter Chicken Stock
100 gram Caster sugar
50 gram Egg white
50 milliliter Water
50 gram Dried achiote seeds
250 milliliter Vegetable oil
50 milliliter Extra virgin olive oil
0.25 Red Cabbage
200 milliliter Chicken Stock
1 tablespoon Vegetable oil
24 Prunes
4 Olluquito
4 Oca
160 gram Greek Yoghurt
Edible flowers
Pea shoots
Corn shoots
60 gram Corn
0.25 Red Cabbage
200 milliliter Chicken Stock
100 gram Caster sugar
50 gram Egg white
50 milliliter Water
50 milliliter Extra virgin olive oil
250 milliliter Vegetable oil
50 gram Dried achiote seeds
200 milliliter Chicha
4 Pork Chops
0.25 Red Cabbage
200 milliliter Chicken Stock
1 tablespoon Vegetable oil
4 Oca
4 Olluquito
16 Prunes
8 Prunes
Corn shoots
Edible flowers
Nutrition value
2099
calories per serving
200 g Fat43 g Protein38 g Carbs3 g FiberOther
Current Totals
200 g Fat
43 g Protein
38 g Carbs
3 g Fiber
MacroNutrients
Carbs
38 g
Protein
43 g
Fiber
3 g
Fats
Fat
200 g
Vitamins & Minerals
Calcium
118 mg
Iron
5 mg
Vitamin A
26 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
76 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
27 mg
Copper
1 mcg
Magnesium
72 mg
Manganese
0 mg
Phosphorus
469 mg
Selenium
53 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment