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Pork Roast With Port, Star Anise, Ginger and Tamarind

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.362
Energy (kCal)1423.8426
Carbohydrates (g)41.1293
Total fats (g)71.0467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 140 C (280 F). | 2. Brown pork all over in oil in casserole dish. | 3. Transfer pork to plate. | 4. Fry onion slowly in same pan. | 5. Pour off excess oil, leaving onion behind. | 6. Return pork to dish. | 7. Add remaining ingredients and season with pepper. | 8. Bring to boil, cover and transfer to oven. | 9. Cook for around 3 hours turning occasionally until meat is very tender, and cooked through. | 10. Set pork aside. | 11. Skim as much fat as you can from juices, strain. | 12. Slice the pork thickly and drizzle with a little of the cooking juices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin roast 1 1/2 boneless 1128.8026 0.0 145.1123 56.6441
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic 6 cloves unpeeled 26.82 5.9508 1.1448 0.09
    ginger 2 peeled grated - - - -
    rosemary 1 sprig - - - -
    star anise 1 - - - -
    port wine 1/3 cup - - - -
    dark soy sauce 1/4 cup - - - -
    tamarind paste 1 tablespoon - - - -
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0

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



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