Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
420
Calories
30g
Protein
15g
Fat
44g
Carbs
Counts 9 of 12 ingredients — the other 3 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 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
| Plantain | 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
- =
- 2 pounds pork butt, cut into 2-inch cubes
- 2 pounds pigs' knuckles
- 2 cups white vinegar
- 1/2 teaspoon marjoram
- 4 bay leaves
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- salt and freshly ground pepper to taste
- 5 cloves garlic, minced
- 3 cups water
- 1 cup dried banana blossoms (sold in Oriental food stores)
- 4 ripe plantain bananas, sliced into 1/2-inch lengths
- =
Directions
1
Combine all ingredients except banana blossoms and plantains in a large saucepan. Bring to a boil and simmer for 2 hours or until pork is tender. Add more water if necessary. (A pressure cooker may be used to reduce cooking time.) Add banana blossoms and plantains and cook for another 15 to 20 minutes. Serve hot.
Recipe sourced from
fandom