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Vinha D'Alhos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.4433
Energy (kCal)5461.8935
Carbohydrates (g)13.1166
Total fats (g)505.9073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage. | 2. (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain. | 3. Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through. | 4. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 3 lbs boneless cubed 5116.608 0.0 189.2873 477.2326
    cider vinegar 1 1/4 cups 62.7375 2.7784 0.0 0.0
    garlic 2 cloves sliced 8.94 1.9836 0.3816 0.03
    red pepper flake 1 teaspoon crushed - - - -
    bay leaf 1 - - - -
    salt 2 teaspoons - - - -
    clove 6 34.524 8.2568 0.7522 1.6380000000000001
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    sage 1/2 teaspoon - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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