Grilled Pork with Chile Sauce and Grilled Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the sauce
- 2 chili peppers
- 1 shallot
- 1 garlic clove
- 2 Tbsps apple cider vinegar
- salt
- 80 grams brown sugar
- For garnish
- 4 yellow Cherry tomatoes
- 2 Tbsps finely chopped curly parsley
Preparation steps
Peel and finely chop the ginger and garlic. Stir the ginger and garlic with the oil in a bowl. Rinse the pork, pat dry and rub with the ginger mixture. Place in a dish and cover with plastic wrap. Marinate in the refrigerator for 2 hours.
For the sauce: Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and finely chop. Peel and finely chop the shallot and garlic. Place the chile peppers, shallot and garlic in a blender, and pulse until smooth. In a pot, combine the chile mixture with the cider vinegar, salt, sugar and 250 ml (approximately 1/2 cup) water. Simmer, stirring occasionally, until slightly thickened, about 20 minutes.
For the pork: Remove the pork from the marinade and season with salt and pepper to taste. Cook on the grill, while turning, until 58-60°C (approximately 136-140°F), about 15-20 minutes.
For the garnish: Rinse the tomatoes and brush with marinade. Season with salt to taste. Place on the grill and cook until marked, about 5-6 minutes.
For serving: Thinly slice the pork. Divide the pork and tomatoes between plates. Drizzle the chile sauce on top and sprinkle with parsley.
Serve with mashed potatoes if desired.
