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Vietnamese "kimchi" and Pork Chops Stew-soup???

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.7999
Energy (kCal)639.5991
Carbohydrates (g)103.8899
Total fats (g)17.925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Squeeze salt water out of the pickled greens. | 2. Wash pork chops carefully. | 3. You might want to boil them once to get rid of the smell of marrow. | 4. Heat oil in a big pot over high heat. | 5. Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops. | 6. Add salt, pepper and hot sauce to your taste. | 7. The pickled mustard greens is salty and sour, so go easy on the salt a bit. | 8. Stir everything around for 4-5 minutes. | 9. Add water, cover and let it simmer. | 10. Normally I leave the pot simmering for about an hour or more, since I like the chops well done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cut 44.28 9.5694 2.1648 0.49200000000000005
    mustard green 3 cups pickled 45.36 7.8456 4.8048 0.7056
    pork chop 1/2 lb cut 410.5016 83.0982 13.4037 2.6762
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    chili sauce 1 tablespoon 15.6975 3.3767 0.4266 0.0512
    water 6 cups 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -

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



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