Recipe By: Bill Wight via Chile heads In a skillet, saute the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid. In a glass bowl, combine pork, peanuts and other ingredients. Salt to taste . Place lettuce leaves on serving plate and put mixture on lettuce. Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless pork chops allows for a low fat dish. You may substitute ground pork from the butchers counter. Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400 From: email@example.com (The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4|
|Calories from Fat: 189 (71%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 0mg||0 %|
|Sodium 347.5mg||12 %|
|Potassium 435.2mg||11 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 9.3g|
|Protein 10.9g||16 %|
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Calories per serving: 268
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