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Suggest a better descriptionPork pieces must be marinated overnight in a refrigerator. Arrange in barbecue sticks. Mix marinade with banana catsup (should be available in Asian stores, preferably UFC brand) and use to baste. Brush on pork pieces and broil over charcoal. Posted to MM-Recipes Digest V4 #207 by "Ria D. Maningat"
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Serving Size: 1 Serving (1366g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 541 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3193.9mg | 110 % | |
Potassium 245.3mg | 6 % | |
Total Carbohydrate 133.9g | 39 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 133.3g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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