Photo: Sam Loyd
Cider-Braised Pork Shoulder with Fennel and AppleCider-Braised Pork Shoulder with Fennel and Apple
10 ingredients
Serves 3-4
openrecipes
Estimated Nutrition (whole recipe, rough)
632
Calories
31g
Protein
29g
Fat
69g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- Olive oil
- 1 ½ pounds pork shoulder, cut into 3-inch pieces
- Salt
- Freshly ground pepper
- 1 large fennel bulb, quartered, trimmed, and cut very thinly*
- 1 onion, sliced thinly
- 2 garlic cloves, peeled and left whole
- 1 apple, peeled, cored, and cut into wedges
- 1 cup apple cider
- 1 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes