View: Ingredients|Nutrition|Facts|Comments
Five spiced pork in cabbage leaves
Pork is cooked with Chinese vegetables and seasonings in the steamer for a tasty and very healthy recipe.
What you need
- 4 leaves savoy cabbage (choose large leaves)
- 100 g pork fillets, trimmed and cut into thin strips
- 25 g bean sprouts
- 25 g oyster mushrooms, cut into strips
- 50 g red peppers, cored, de-seeded and cut into strips
- 1 stick celery, trimmed and sliced
- 4 baby sweetcorn, cut into quarters
- 90 ml soy sauce
- 1 clove garlic, peeled and crushed
- 1-2 tsp chinese five-spice
Method
Trim away the hard core at the base of each cabbage leaf. Place trimmed leaves in a large pan of boiling water and blanch for 2 min. Plunge into a bowl of cold water to refresh.
In a large bowl, mix together all the vegetables. Stir together the soy sauce, garlic and five-spice. Pour into pork mixture. Mix well.
Open each cabbage leaf out. Divide the filling between the centre of the leaves. Carefully fold the leaves around the filling, enclosing it like a parcel. Place the parcels, folded side down, in the steamer.
Steam the parcels for 15-20 min until pork is cooked.
-
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 8 minutes Cook 17 minutes Total 25 minutes -
Energy 185 kcal/serving Fat 1.12 g/serving Carbohydrates 120.17 g/serving Glycaemic Index 50 Glycaemic Load 15.05 
Serving suggestion
Decorate with tassels of salad onions and sprigs of fresh coriander.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 776 | 315 | 10475 | 8350 |
| Energy (kcal) | 185 | 75.4 | 2500 | 2000 |
| Protein (g) | 13.4 | 5.45 | ||
| Carbohydrate (g) | 32.2 | 13.1 | 345 | 275 |
| Fat (g) | 2.76 | 1.12 | 95 | 70 |
| Fat (saturated) (g) | 0.61 | 0.25 | ||
| Fibre (g) | 5.22 | 2.12 | ||
| Sodium (mg) | 1358 | 551 | ||
| Salt (equivalent) (g) | 3.40 | 1.38 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 128 | 52.3 | 800 |
| Vitamin B-12 (µg) | 0.23 | 0.09 | 1 |
| Vitamin B-6 (mg) | 0.35 | 0.14 | 2 |
| Vitamin C (mg) | 40.1 | 16.3 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.35 | 0.14 | 10 |
| Zinc (mg) | 1.49 | 0.61 | 15 |
| Calcium (mg) | 21.8 | 8.84 | 800 |
| Folate (mcg) | 95.1 | 38.6 | 200 |
| Iron (mg) | 1.89 | 0.77 | 14 |
| Magnesium (mg) | 79.9 | 32.5 | 300 |
| Niacin (mg) | 4.63 | 1.88 | 18 |
| Pantothenic acid (mg) | 1.58 | 0.64 | 6 |
| Riboflavin (mg) | 0.25 | 0.10 | 1.6 |
| Phosphorous (mg) | 245 | 99.9 | 800 |
| Thiamin (mg) | 0.60 | 0.25 | 1.4 |
This recipe is:
- Low in fat
Citrus free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible chinese five-spice or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments