Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
450
Calories
53g
Protein
15g
Fat
25g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons sugar
- 1 pound slab rindless pork belly, cut lengthwise into 1/3″ thick slices, then crosswise into 5″ lengths
- 1.5 cups water, divided
- 1 pound large, uncooked shrimp, peeled, deveined with tails intact
- 2 units green onions, thinly sliced into strips (optional)
- 1/4 cup fresh cilantro leaves (optional)
- 5 tablespoons fish sauce (optional)
- 2 tablespoons sugar (optional)
- 1 tablespoon distilled white vinegar (optional)
- 1 unit red Jalapeno chile, minced (with seeds) (optional)
- 1 large clove garlic, minced (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista