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Taiwanese Pork & Rice     
© 2007

This tasty recipe was submitted to us by Kaye Beard, who lives and goes to school in Taiwan.

Nutritional Information
Sodium Per Recipe: 283.5 mg

Nutrient Data Per Serving (white rice):

Calories: 364.9
Protein: 15.6 g
Carbohydrate: 36.7 g
Dietary Fiber: .63 g
Total Sugars: 5.682 g
Total Fat: 17 g
Saturated Fat: 6.091 g
Monounsaturated Fat: 7.731 g
Polyunsaturated Fat: 1.588 g
Cholesterol: 54.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .069 g
Total Omega-6 FA: 0 g
Potassium: 400.1 mg
Sodium: 47.2 mg
Vitamin K: .826 mcg
Folic Acid: 72.2 mcg

Nutrient Data Per Serving (brown rice): 48.2 mg

Calories: 362.5
Protein: 15.8 g
Carbohydrate: 35 g
Dietary Fiber: 1.252 g
Total Sugars: 5.682 g
Total Fat: 17.6 g
Saturated Fat: 6.21 g
Monounsaturated Fat: 7.98 g
Polyunsaturated Fat: 1.842 g
Cholesterol: 54.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .073 g
Total Omega-6 FA: 0 g
Potassium: 457 mg
Sodium: 48.2 mg
Vitamin K: .826 mcg
Folic Acid: 0 mcg


Serves: 6


Batter
  • 1 cup white or brown basmati rice, steamed (
  • 1 pound ground pork (253.1 mg)
  • 1 teaspoon extra virgin olive oil (trace)
  • 4 tablespoons freshly minced garlic (4.89 mg)
  • 3 ounces shallots, peeled, sliced, sautéed (10.8 mg)
  • 2 cups filtered low-sodium water (trace)
  • 1/3 - 1/2 cup Don's soy sauce replacement (12.4 mg)
  • 1 tablespoon sugar or Splenda (trace)
  • 1 tablespoon unseasoned rice wine vinegar (.15 mg)
  • 1 teaspoon Chinese five-spice powder (trace)
  • 1/2 teaspoon ground black pepper (.462 mg)


Brown the ground pork in a skillet until cooked; drain oil off and set aside.

Add oil to a pot over medium-high heat and sauté the garlic for one minute. Add pork and shallots, and stir fry a few minutes.

Add the water and the remaining ingredients. Bring the mixture to a boil.

Reduce the heat. Cover and simmer 45 minutes, stirring a few times.

Uncover and cook 15 more minutes.

Serve over steamed rice.