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Indonesian Pork-Babi Pangang

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)188.1728
Energy (kCal)1030.7177
Carbohydrates (g)45.992
Total fats (g)6.4031
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the ingredients, except the meat, together. | 2. Cover the meat with this. | 3. Put in a plastic bag, close tightly and put in the fridge. | 4. Marinate for a minimum of 4 hours or, (preferred) leave overnight. | 5. Remove from the fridge half an hour before cooking. | 6. Preheat oven to 350°F. | 7. Put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil. | 8. Depending on the thickness of the chops roast them 25/30 on each side turning them over once. | 9. When they get too dark cover with aluminium foil. | 10. Serve the chops cut up in large pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 4 tablespoons sweet 33.92 3.1552 5.2096 0.3648
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    garlic clove 2 crushed 806.9352 0.0 179.5204 4.5333
    onion 1 chopped 64.0 14.944 1.76 0.16
    sambal oelek 806.9352 0.0 179.5204 4.5333
    lemon 1 tablespoon 3.8425 1.2349 0.1458 0.0397
    some salt pepper 806.9352 0.0 179.5204 4.5333
    pork shoulder chop 2 lbs boneless 806.9352 0.0 179.5204 4.5333

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



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