Sweet and Sour Pork Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 38.6 mg | (322 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,620 mg | (41 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 727 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 1 garlic clove
- 2 carrots
- 3 scallions
- 50 grams fresh soybean sprout
- 2 Tbsps toasted, salted Cashews
- 3 Tbsps Corn oil
- 5 Tbsps soy sauce
- freshly ground peppers
- 8 thin Pork cutlets (each about 80 grams)
- salt
- 1 Tbsp cane sugar
- 2 Tbsps Rice vinegar
- 1 tsp cornstarch
Preparation steps
Place rice into 500 ml (approximately 2 cups) of salted boiling water. Peel garlic and chop finely. Peel carrots and cut into very fine sticks. Rinse and dry scallions, cut into strips. Rinse and shake dry bean sprouts. Coarsely chop cashew nuts. Heat 1 tablespoon of oil in a pan and saute garlic and carrots for 1 minute, stirring. Add scallions, sprouts and nuts and saute for 1 more minute. Season with 2 tablespoons of soy sauce and pepper. Remove from heat and let cool slightly.
Rinse pork cutlets, pat dry, flatten with a meat mullet and season with salt and pepper. Spread vegetable mixture on top and roll up cutlets into roulades, secure with wooden skewers. Heat remaining oil in a pan and brown roulades on all sides. Add sugar, vinegar, remaining soy sauce and 100 ml (approximately 1/2 cup) of water and simmer, covered, for about 10 minutes on low heat. Remove roulades from pan and keep warm. Mix cornstarch with 2 tablespoons of cold water and add to the sauce, simmer until sauce thickens, stirring. Season sauce to taste again. Arrange rice on plates, top with roulades and drizzle with sauce. Serve.
