cuban

Pork Chunks in Green Pepper Sauce with White Rice

This simmered dish pairs pork shoulder, trimmed and cubed with cooked white rice, green bell pepper, sliced and white vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

54 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

133g pork shoulder, trimmed and cubed 314 kcal
148g cooked white rice 192 kcal
9g olive oil 80 kcal
44g onion, thinly sliced 18 kcal
59g green bell pepper, sliced 12 kcal
6g garlic, minced 9 kcal
15g tomato paste 12 kcal
89g chicken broth, low sodium 5 kcal
7g white vinegar 1 kcal
1g bay leaf 2 kcal
1g ground cumin 3 kcal
1g dried oregano 2 kcal

Cooking instructions

pork shouldergreen bell pepperground cumin
Pat the pork dry and season with salt, pepper, and cumin.
pork shoulderolive oil
Heat olive oil in a small pot or deep skillet over medium-high heat. Brown pork on all sides, 4-6 minutes.
oniongreen bell peppergarlic
Add onion and green bell pepper; cook 3 minutes until starting to soften. Stir in garlic.
tomato pastechicken brothwhite vinegarbay leaf
Add tomato paste and bay leaf; cook 30 seconds. Pour in broth and vinegar, scraping browned bits.
pork shoulderbay leafdried oregano
Cover and simmer on low until pork is tender and sauce thickens, 18-22 minutes. Remove bay leaf; stir in oregano.
pork shouldercooked white rice
Serve the pork and sauce over the hot cooked rice.