Inspired by puttanesca sauce, this braised pork ragù combines rich pork shoulder with the bright flavors of capers, olives and tomato. Those wary of anchovies can relax; the finished dish doesn’t taste overtly fishy. The anchovies dissolve into the sauce, providing a subtly savory note. Tomato-based sauces can trigger the burn warning in some pressure cookers. To avoid that, this recipe calls for more liquid than you would typically need, and finishes with a quick simmer to reduce the sauce to a thicker consistency. Find a slow-cooker version of this recipe here.
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Serving Size: 1 recipe (364g) | ||
Recipe Makes: 1 | ||
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Calories: 374 | ||
Calories from Fat: 114 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1581mg | 55 % | |
Potassium 516.7mg | 14 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 17.4g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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