Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Sambal | 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
- =
- 1 1/2 lbs pork tenderloins
- 1 small onion, grated
- 1-2 clove garlic, crushed
- 1/2 cup ketjap manis, sweet soy
- salt
- white pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 tablespoon lemon juice
- 1-2 teaspoon sambal oelek or chili paste (optional)
- =
Directions
Cut the pork up, into cubes.
Make a marinade from the remaining ingredients.
Add the meat and leave to marinate for 30 minutes minimum.
Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
Baste with the remaining marinade during cooking.