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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the red wine with the honey and soak the raisins in the mixture. | 2. Soak the apricots in water. | 3. Chop the carrots and celery into 3 cm pieces. | 4. Slice the onions into rings. | 5. Brown the pork in a cast iron casserole or dutch oven without adding any extra fat; wait until the pork fat melts. | 6. Remove the meat and set aside. | 7. Deglaze the pan with the vinegar, add the vegetables, and pan fry. | 8. Add the meat, sprinkle with mint, season with salt and pepper, and pour in enough water to cover. | 9. Cover the pan and simmer for 60-90 minutes. | 10. Drain the raisins and apricots. | 11. Add the raisins to the meat and cook for another 10 minutes. | 12. Then add the apricots and caraway and cook for another 10 minutes. | 13. Serve with pureed vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	100			-	-	-	-
honey	1/2	tablespoon		-	-	-	-
raisin	80			39864.0	10496.64	447.48	60.72
apricot half	16			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
celery rib	3			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
pork shoulder	800	g		1016.0	0.0	180.32	27.2
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
mint	1	teaspoon	chopped	0.836	0.1598	0.0625	0.0139
salt			coarse	-	-	-	-
black pepper				-	-	-	-
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.