Pork ribs with garlic and caraway seeds - egg barley with spinach
Weight of one portion
370 g
Weight without side dish
120 g
Weight of one portion (g) +-10 %Allergens
Materials
| Garlic | 7 g |
| Whole cumin seeds | 1 g |
| Ground black pepper | 1 g |
| Salt | 2 g |
| Yellow onion | 30 g |
| Oil | 10 ml |
| Roast pork bk | 150 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 3080 kJ | 35,47 g | 61,65 g | 42,58 g |
| Food without side dishes | 1582 kJ | 25,28 g | 4,95 g | 32,68 g |
Description
Cut the meat into slices, season with salt and pepper, rub with crushed garlic, sprinkle with caraway seeds and leave to rest for 30 minutes. Then fry it in lard in a pan until golden brown, add finely chopped onion and fry briefly. Transfer the meat to a baking dish, pour in the broth, cover and bake in the oven at 180 °C for about 40 minutes. During baking, baste with the juices, then uncover the baking dish, increase the temperature to 200 °C and bake the meat until golden brown.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof