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Chinese Sweet and Pungent Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.2438
Energy (kCal)2067.9821
Carbohydrates (g)219.0602
Total fats (g)88.4536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the egg; mix flour, salt, and water with it to form thin batter. | 2. Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned. | 3. Drain. | 4. Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses. | 5. Stir until it boils; add tomato. | 6. Mix cornstarch with the 1/4 cup water and stir into the sauce. | 7. Cook till thickened. | 8. Add pork, stir to mix well, and serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 1 71.5 0.36 6.28 4.755
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt 1/2 teaspoon - - - -
    water 3 -4 tablespoons 0.0 0.0 0.0 0.0
    pork shoulder 1 lb cut 1070.496 0.0 77.9285 81.6026
    oil - - - -
    pineapple chunk 1 cup canned drained 210.7 54.39 0.98 0.245
    green pepper 1 cut 29.8 6.9136 1.2814 0.2533
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    molasses 1 tablespoon 61.0812 15.74 0.0 0.0211
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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