Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| 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
- Fat-lean Pork 300 g (fatter)
- Ginger 3 slices
- Preserved Salted Vegetable 100 g
- Chopped Spring Onion 1 stalk
- Sauce
- Light Soy Sauce 3 tbsp
- Yellow Wine some
- Salt 1/2 tbsp
- Sugar 1/2 tbsp
- Water 100 ml
Directions
Clean the Fat-lean Pork and remove all hair on the skin surface
Clean and Soak the preserved salted vegetable
Wipe the water out to dully dry, cut into small pieces
Parboil the fat-lean pork in low heat oil until crispy, cut into slices, dish up
Stir fry the minced preserved salted vegetable with ginger and spring onion
Add the sauce and water until solution is boiled
Put the solution on surface of sliced pork, steam for 1 hour by a steam case
Pour all the pork and sauce into a small china-pot, serve until heat
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes