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Pork cheeks with orange and carrots and rice

Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 65 minutes
Energy: 700 kcal / serving

Instructions

  • 1.   Peel the carrots and cut them into quarters on the bias. Slice the onion.
    Zest 2 oranges and squeeze the juice.
    Pour olive oil into a Dutch oven. Add the onion and carrots. Sauté for 5 minutes, stirring regularly. Add a tablespoon of garlic powder, 3/4 of the ginger, and the orange zest, then mix well.
    Let it cook for a minute. Deglaze with the orange juice, scraping the bottom. Pour in the white wine. Add the pork cheeks, tomato paste, and bouquet garni. Mix everything, season with salt and pepper, cover, and let simmer gently for about an hour.
    In a pot of water, cook the rice according to the package instructions.

Ingredients for servings

  • 800 g of pork cheek
  • 4 carrots
  • 4 oranges
  • 500 g of rice
  • 1 drizzle of olive oil
  • 1 onion
  • 1 tablespoon of garlic powder
  • 1 stalk of fresh ginger
  • 50 cl of white wine
  • 1 cup of tomato paste
  • 1 bouquet garni
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    700 kcal
    35 %
  • Fat
    2,64 g
    4 %
  • of which saturated
    0,51 g
    3 %
  • Carbohydrates
    127,68 g
    49 %
  • of which sugar
    24,47 g
    27 %
  • Protein
    12,71 g
    25 %
  • Fibers
    9,55 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.