Try this Liang Ban Rou (Twice-Cooked Pork) recipe, or contribute your own.
Suggest a better descriptionADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 109 | ||
Calories from Fat: 63 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 185.2mg | 6 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 8.7g | ||
Protein 1.3g | 2 % | |
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: 109
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