Braised Pork Shoulder with Peas and Eggs Recipe | Yummly

Braised Pork Shoulder with Peas and Eggs

FOOD52
14Ingredients
85Minutes
470Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 4 pounds pork shoulder butt (boneless, trimmed and cut into 1.5” inch chunks, boneless pork butt country ribs are a good substitute)
  • kosher salt
  • pepper
  • 1 onion (large, chopped)
  • 1 teaspoon fennel seeds (coarsely ground)
  • 1/2 cup dry white wine (e.g. sauvignon blanc -- serve the rest of the bottle with your feast!)
  • 2 cups chicken stock (homemade or store-bought)
  • 1 lemon (plus 4 long strips of peel removed with a sharp vegetable peeler)
  • 1 1/2 pounds potatoes (new, petite, scrubbed and– left whole or cut in half, depending on size)
  • 2 cups frozen peas
  • 4 large eggs
  • 1/2 cup pecorino romano (freshly grated)
  • 2 tablespoons tarragon (finely chopped)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    470Calories
    Sodium24% DV570mg
    Fat42% DV27g
    Protein75% DV38g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories470Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol190mg63%
    Sodium570mg24%
    Potassium1090mg31%
    Protein38g75%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A15%
    Vitamin C45%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop