Pork with Coconut and Ginger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 200 milliliters Coconut milk
- 750 grams Pork shoulder
- 1 chili pepper
- 2 garlic cloves
- ½ tsp black peppercorns
- salt
- 1 yellow Bell pepper
- 100 grams sugar
- 2 Tbsps soybean oil
- 4 Star anise
- 1 pc Orange peel (2 cm)
- 75 grams fresh ginger
- 1 bunch scallions
- 2 sprigs Thai basil
- 2 sprigs cilantro
- 2 sprigs mint
- 1 sprig Lemongrass
- 2 Tbsps Lime juice
Preparation steps
Mix coconut milk with 200 ml (approximately 3/4 cup) water. Cut pork into 2-3 cm (approximately 3/4 inch) pieces. Rinse the chile pepper, cut in half, remove the stalks, seeds and white ribs and chop the flesh.
Peel the garlic and crush with the chile pepper, peppercorns and 1 teaspoon salt in a mortar until it forms a paste. Rinse the bell pepper, cut in half, remove seeds and cut into bite-sized cubes.
Combine sugar with 2 tablespoons water in a saucepan and mix well. Heat until it golden brown. Pour in 125 ml (approximately 1/2 cup) of water, mix with the caramel and cool.
Heat oil in a pot and brown the pork. Add garlic-chili paste, star anise, orange zest, caramel sauce and the diluted coconut milk and cook everything for 20 minutes. Peel ginger and chop very finely. Trim scallions, rinse and cut into 2 cm (approximately 3/4 inch) pieces.
Add the ginger and the onion to the pork and continue to cook about 25 minutes. After about 10 minutes of cooking, add bell peppers. Rinse the Thai basil, cilantro and mint, shake dry, pluck off the leaves and chop finely. Trim both tough ends of the lemongrass peel outer layers, rinse, shake dry and finely chop the tender parts. Mix all of the herbs and lemongrass with the meat, season with lime juice and serve.
