Sprøde svineslag med varm rissalat

Sprøde svineslag med varm rissalat

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Prep. 30 min
Total 1 h 30 min
4 portion

Ingredients

  • svineslags kød, uden skind
    750 g
  • sennep
    50 g
  • salt
    6 - 7 knivspids
  • sort peber, stødt
    2 - 3 knivspids
  • persille, frisk kun blade
    15 g
  • ekstra jomfruolivenolie
    85 g
  • kapers drænet
    60 g
  • citronsaft, friskpresset
    60 g
  • vand
    1000 g
  • langkornede hvide ris
    260 g
  • gulerod skåret i halvmåner (1 cm)
    300 g
  • rød peberfrugt skåret i stykker (2 cm)
    150 g
  • gul peberfrugt skåret i stykker (2 cm)
    150 g
  • courgette skåret i stykker (2 cm)
    400 g
  • fed hvidløg
    2
  • honning
    150 g
  • shoyu, soyasauce
    3 spsk
    3 spsk soyasauce

Difficulty

medium


Nutrition per 1 portion

Sodium 2133.1 mg
Protein 27.1 g
Calories 6715 kJ / 1605 kcal
Fat 121.8 g
Fibre 6.5 g
Saturated Fat 39.7 g
Carbohydrates 101.8 g

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