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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan over medium-high heat, warm the olive oil. | 2. Add the pork and cook until evenly browned, about 6 minutes. | 3. Transfer the pork to a heavy saucepan. | 4. Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds. | 5. Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom. | 6. Pour the liquid over the pork and season to taste with salt. | 7. Add the carrots, bay leaf, and enough wine and broth almost to cover. | 8. Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours. | 9. About 15 minutes before the pork is done, stir in the tomatoes. | 10. Taste and adjust the seasoning. | 11. Garnish with the parsley. | 12. Serve over polenta or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork blade roast	2 1/2		boneless cut	1008.669	0.0	224.4005	5.6667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		halved sliced	60.0	14.01	1.65	0.15
garlic clove	4		chopped	1008.669	0.0	224.4005	5.6667
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
salt				-	-	-	-
carrot	2		peeled diced	104.96	24.5248	2.3808	0.6144
bay leaf	1			-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
sun tomato oil	1/2	cup	sun-dried drained chopped packed	1008.669	0.0	224.4005	5.6667
flat leaf parsley	2	tablespoons	chopped	1008.669	0.0	224.4005	5.6667

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