Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
872
Calories
61g
Protein
42g
Fat
58g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
| Pork Liver | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 tbsp. oil
- 1 clove garlic, minced
- 1 medium onion thinly sliced
- 1/2" gingerroot cut into strips
- 1/2 cup diced cooked pork meat
- 1/2 cup diced pork liver
- 1/4 cup diced pork kidney
- 4 cups stock used for boiling meats
- 1 tbsp. patis (fish sauce)
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 oz. misua or vermicelli or fine rice noodles*(about 1 cup)
- 2 green onions, minced
- =
Directions
1
1. In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes. Add pork, liver and kidney. Stir-fry for 5 minutes.
2
2. Add meat stock and bring to boil, season with patis, salt, and pepper. Lower heat, cover and simmer for 10 minutes.
3
3. Add misua, cook 1 minute, and remove from heat. Garnish with green onions serve hot.
Recipe sourced from
fandom