Combine garlic, ginger, five-spice marmalade, honey and kecap manis in large bowl; add pork, toss pork to coat in marinade. Cover; refrigerate 3 hours or overnight. Drain pork; reserve marinade. Cook pork on heated oiled babecue, burshing occasionally with reserved marinade, until cooked through. CRUNCHY NOODLE SALAD: Combine radish, capsicum, wombok, onion and noodles in large bowl. Combine remaining ingredients in screw-top jar; shake well. Pour dressing over salad; toss gently. Serve pork with salad.
Salad makes 8-10 servings
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|Serving Size: 1 Serving (584g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2168.9mg||75 %|
|Potassium 378.3mg||10 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 40.4g|
|Protein 5.5g||8 %|
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Calories per serving: 209
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