4 Serves
88 Mins
Cut the pork shoulder into bite-sized cubes and marinate in a mixture of vinegar, garlic, and spices for at least 30 minutes.
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New ZealandVitamin K
6 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
26 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
112 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
736 mg / 1,250 mgPotassium
1256 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
155 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat.
Add the diced onion and sauté until translucent, then stir in the marinated pork and cook until browned on all sides.
Pour in enough water to cover the meat, bring to a simmer, and cook covered until the pork is tender.
Season the curry with salt and pepper to taste and serve hot.
6
g28
g3
g
Libyan