Tropical Asian Pork Dish
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
876
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 876 cal. | (42 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅞ cup Coconut milk
- 1 chili pepper (deseeded and chopped)
- 2 cloves garlic cloves
- ½ tsp black peppercorns
- ½ cup sugar
- 2 Tbsps soybean oil
- 5 cups Pork shoulder (cut into 2-3 cm pieces)
- 4 Star anise
- 1 pc Orange peel (2 cm)
- 1 yellow pepper (cut into bite-sized pieces)
- ½ cup fresh ginger (very finely chopped)
- 1 bunch scallions (cut into 2 cm lengths)
- 2 sprigs Thai basil (leaves finely chopped)
- 2 sprigs cilantro (leaves finely chopped)
- 2 sprigs mint (leaves finely chopped)
- 1 stalk Lemongrass (finely chopped)
- 2 Tbsps Lime juice
Preparation steps
1.
Mix the coconut milk with 200 ml water.
2.
In a mortar, crush the chillies, garlic, peppercorns and 1 tsp salt to form a smooth paste.
3.
In a pan, mix the sugar with 2 tbsp water and dissolve. Heat until it turns golden brown. Add 125 ml water, cook out the caramel and leave the sauce to cool.
4.
Heat the oil and fry the meat. Add the garlic and chilli paste, star anise, orange peel, caramel sauce and diluted coconut milk and cook for 20 minutes. Add the pepper, ginger and spring onions and cook for a further 25 minutes, approximately.
5.
Stir in the herbs, season to taste with lime juice, and serve.
