Pork Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,146 cal. | (55 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 172 g | (115 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams Pork
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps soy sauce
- 2 Tbsps Hoisin sauce
- 1 Tbsp Fish sauce
- 1 carrot
- 100 grams Celery root
- salt
- 1 tsp Rice vinegar
- 1 onion
- 2 Tbsps sesame oil
- Chili powder
- 4 Baguette
- cilantro (for garnish)
Preparation steps
Rinse the pork, pat dry and place in a bowl. Add garlic and ginger, peel and finely chop. Mix the soy sauce, hoisin sauce and fish sauce with the meat and marinate, covered, in the refrigerator for about 2 hours.
Peel carrot and the celery root and cut into fine strips. Blanch in boiling salted water for 1-2 minutes, rinse and drain well. Mix with vinegar and set aside.
Peel onion, halve and cut into strips.
Remove the meat from the marinade and fry in a wok or a skillet in hot oil while stirring for 1-2 minutes. Add the onion, fry briefly, drizzle with marinade and a little water and continue cooking for 1-2 minutes. Season with chili powder.
Slice rolls and fill with the meat. Sprinkle the vegetables on top and serve garnished with cilantro leaves.
