Serve on a bed of rice along with chutney. Tender lamb can also be used.
Mix soy sauce, oil, wine, sugar, curry and pepper flakes. Add the pork and toss to coat well. Cover and refrigerate for at least 2 hrs tossing occasionally.
Prepare grill. Position oiled rack 4-6 inches above fire.
Remove pork from marinade and pat dry with paper towels. Reserve the marinade. Thread pork onto skewers. Grill turning frequently and bushing with reserved marinade until cooked through. About 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 | ||
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Calories: 497 | ||
Calories from Fat: 309 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 272mg | 9 % | |
Potassium 655mg | 17 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.7g | ||
Protein 36.2g | 52 % | |
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: 497
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