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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the garlic, coriander roots, and black pepper together in a mortar and pestle. | 2. Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant. | 3. Add the pork and fry until it changes color. | 4. Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry. | 5. Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	8	ounces	ground	852.768	0.0	31.5479	79.5388
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
coriander root	1	tablespoon	chopped	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
peanut	1/4	cup	roasted crushed	206.955	5.8874	9.417	17.9726
fish sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
palm sugar	3	tablespoons		-	-	-	-
red chili pepper	1		seeded chopped	1.25	0.2753	0.0584	0.0138
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
orange section	24			-	-	-	-

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