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Servings: 12
Ingredients
- 1 large red capsicum (bell pepper), seeded and roughly chopped
- 2 large tomatoes
- 1 medium onion, peeled
- 6 cloves garlic, peeled
- 2 stalks cilantro leaves
- 2 stalks parsley leaves
- Ingredients (Pork Leg Stew)
- 1 1/2 kg pork hock, cut into 1 inch thick pieces
- 2-3 cups cooked chickpeas
- 1/4 butternut, sliced into cubes
- 1 red capsicums (bell pepper), sliced
- 1/2 cup tomato paste
- 3 cups water
- 3 cups pork stock
- olive oil
- freshly ground black pepper
- salt
- chopped parsley, to garnish
View Full Recipe at Ang Sarap
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 124 | 42% |
| Total Fat 13.88g | 17% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.14g | |
| Cholesterol 111mg | 37% |
| Sodium 1553mg | 65% |
| Potassium 341mg | 10% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.42g | 2% |
| Protein 27.27g | 44% |
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