Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
579
Calories
54g
Protein
28g
Fat
29g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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 tbsp vegetable oil
- 2 tbsp finely minced garlic
- 1/4 cup chopped onion
- 1/4 cup coarsely chopped tomatoes
- 1 and 1/2 lbs boneless pork shoulder cut into cubes
- 3/4 cup water
- 1/2 tsp sugar
- 4 tbsp bagoong (shrimp paste)
- =
Directions
1
1. Heat oil in a large skillet.
2
2. Sauté garlic, onion and tomatoes until soft.
3
3. Add the pork and cook until brown.
4
4. Add water and simmer for 30 minutes.
5
5.Add sugar and bagoong and simmer stirring occasionally for further 15 minutes or until pork is tender.
6
6. Serve hot with boiled rice.
Recipe sourced from
fandom