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Mexican Pork Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.2211
Energy (kCal)1019.2166
Carbohydrates (g)27.327
Total fats (g)59.4098
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pork into 1-inch pieces. | 2. Place lettuce on serving platter. | 3. Arrange orange, onion and avocado on lettuce. | 4. Heat oil in 10-inch skillet. | 5. Stir in chili powder, salt, oregano and cumin. | 6. Add pork; stir-fry over medium-high heat 5 to 7 minutes or until pork is no longer pink. | 7. Spoon hot pork mixture over lettuce. | 8. Pour pan juices over pork if desired. | 9. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 1 lb boneless 784.3218 0.0 95.0762 44.8705
    lettuce 4 cups shredded 21.6 4.1328 1.9584 0.21600000000000003
    orange 1 peeled sliced cut 86.48 21.62 1.7296 0.2208
    red onion 1 sliced separated - - - -
    avocado 1 peeled chopped - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    salt 3/4 teaspoon - - - -
    oregano leaf 1/2 teaspoon dried - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169

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



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