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Pohani svinjski odrezak s kuhanom bijelom rižom i graškom bez maslaca

Pohani svinjski odrezak s kuhanom bijelom rižom i graškom bez maslaca
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Nutritivne vrijednosti

Po porciji od 235 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 465 kcal
23% DV
Ukupne masti 21.8g
34% DV
Mononezasićene masti10.8g
Polinezasićene masti5.2g
Zasićene masti4.9g
Trans masti0.1g
Ukupni ugljikohidrati 36.2g
12% DV
Vlakna2.8g
Škrob32.2g
Šećeri1.2g
Proteini 28.5g
57% DV
Životinjski proteini25.8g
Biljni proteini2.7g

O proizvodu

Umjerena porcija pohanog prženog svinjskog odreska poslužena s bijelom rižom i manjom količinom graška. Jelo sadrži više proteina i masti, uz umjerenu količinu ugljikohidrata iz riže i panade.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)4.5mcg15%
Kolin82.0mg15%
Folat (B9)32.0mcg8%
Niacin (B3)7.8mg49%
Pantotenska kiselina (B5)1.2mg24%
Riboflavin (B2)0.3mg22%
Tiamin (B1)0.6mg52%
Vitamin A18.0mcg2%
Vitamin B120.7mcg29%
Vitamin B60.5mg28%
Vitamin C3.5mg4%
Vitamin D0.3mcg2%
Vitamin E1.4mg9%
Vitamin K10.0mcg8%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij48.0mg5%
Bakar140.0mcg16%
Željezo2.3mg13%
Magnezij42.0mg10%
Fosfor255.0mg36%
Kalij430.0mg9%
Selen31.0mcg56%
Natrij540.0mg23%
Cink2.8mg25%

Pohani svinjski odrezak s kuhanom bijelom rižom i graškom bez maslaca

Uvod


Ovo je studija kontrasta: hrskav, zlatan odrezak nasuprot običnoj bijeloj riži i slatkom zelenom grašku. Jelo se oslanja na suzdržanost, precizno začinjavanje i čistu pripremu kako bi svaki element ostao jasan i skladan. Kada je pravilno izvedeno, korica se čisto lomi, svinjetina ostaje sočna, a riža i grašak pružaju tihu ravnotežu.

Osnovne informacije o receptu


  • Kategorija jela: Glavno jelo

  • Kuhinja ili podrijetlo: Nadahnuto europskom kuhinjom

  • Vrsta obroka: Ručak ili večera

  • Prinos: 1 porcija

  • Veličina porcije: 235 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 20 minuta

  • Ukupno vrijeme: 30 minuta

  • Težina: Srednje zahtjevno


    • Oprema


  • Teška tava za prženje, 24 cm

  • Srednje velik lonac s poklopcem

  • Fino sito ili cjedilo

  • Kuhinjska hvataljka

  • Kuhinjski termometar s trenutnim očitanjem

  • Papirnati ručnici

  • Tanjur za ocjeđivanje


    • Sastojci


    Za odrezak


  • 120 g pohanog svinjskog odreska

  • 35 g ulja za prženje

  • 1 g soli

  • 0.5 g crnog papra


    • Za rižu i grašak


  • 45 g bijele riže, isprane

  • 20 g zelenog graška

  • 2 g soli

  • 0.5 g crnog papra


    • Priprema


  • 1. Stavite rižu u lonac s 90 g vode i 1 g soli. Zakuhajte na srednje jakoj vatri do laganog vrenja, zatim poklopite i smanjite na najnižu temperaturu. Kuhajte 12 minuta bez podizanja poklopca. Maknite s vatre i ostavite poklopljeno 5 minuta; zrna trebaju biti mekana, odvojena i suha na površini.

  • 2. U drugom manjem loncu zakuhajte vodu. Dodajte grašak i preostalih 1 g soli. Kuhajte 2 minute, samo dok ne postane jarko zelen i potpuno zagrijan. Odmah ocijedite i začinite s 0.5 g crnog papra.

  • 3. Zagrijte ulje za prženje u teškoj tavi na srednje jakoj vatri do 175°C. Ulje treba svjetlucati i slobodno se pomicati, bez dimljenja.

  • 4. Dodajte pohani svinjski odrezak i pržite 3 do 4 minute s prve strane, zatim okrenite i pržite 2 do 3 minute s druge strane. Korica treba biti duboko zlatna i čvrsta, a unutarnja temperatura treba dosegnuti 63°C. Prebacite na papirnate ručnike i odmah začinite preostalih 0.5 g crnog papra.

  • 5. Rižu nježno rastresite vilicom. Kušajte i po potrebi prilagodite samo malim prstohvatom preostale soli s popisa sastojaka, pazeći da zrna ostanu odvojena.

  • 6. Lagano pomiješajte rižu i grašak, bez gnječenja graška. Smjesa treba ostati rahla, ne zbijena.


    • Serviranje i posluživanje


    Oblikujte rižu i grašak u uredan humak malo izvan središta tanjura. Naslonite odrezak na njega tako da korica ostane izložena i hrskava. Poslužite odmah, dok je odrezak vruć, a riža još uvijek mekana.

    Profesionalne napomene


  • Pržite na stabilnoj temperaturi; ako temperatura ulja previše padne, korica će upiti masnoću i izgubiti svoju preciznost.

  • Ostavite odrezak da kratko odmori nakon prženja kako bi se sokovi slegnuli prije rezanja ili posluživanja.

  • Rižu zadržite jednostavnom i odvojenom; njezina je uloga poduprijeti odrezak, a ne natjecati se s njim.
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