Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
651
Calories
62g
Protein
32g
Fat
25g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 boneless pork shoulder, about 4 lb., cut into 4 equal pieces
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 2 yellow onions, each cut into 8 wedges
- 2 fennel bulbs, trimmed and each cut into 6 wedges
- 3 celery stalks, cut diagonally into 3/4-inch pieces
- 1 1/2 cups dry white wine
- 2 1/2 cups chicken broth
- 3 Tbs. chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- Zest of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes