Photo: Sam Loyd
Braised Pork Shoulder with Potato Fennel Puree
12 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
852
Calories
66g
Protein
32g
Fat
76g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon finely grated orange peel
- 1 tablespoon fennel seeds
- 1/2 teaspoon dried crushed red pepper
- 1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup low-salt chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered
- 1 tablespoon extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes