Thai Pork Salad

Thai Pork Salad
Salads
Amount to eat (1 Serving)

Time to prepare: 10 mins to prep
Time to cook: 15 mins to cook

Amount to eat (1 Serving)

Sugar: 0.2g
Sucrose: 0.7g
Glucose: 1.5g
Fructose: 1.8g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.6g

Saturated: 8g
Monounsaturated:10g
Polyunsaturated: 3.5g
Trans: 0g

Total Omega 3: 0.2g
Total Omega 6: 1.3g
ALA: 0.2g
DHA: 0g
EPA: 0g
DPA: 0g

Fiber: 2.6g 11%
Net Carbs: 7
Sodium: 1224.4mg 52%
Potassium: 737.6
Cholesterol: 122.2

Calories: 399 Fat: 24g
Protein: 35g Carbs: 9g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Pork shoulder, blade (Fresh, boston (steaks), separable lean and fat, cooked, broiled)
3 steak, excluding refuse (yield from 1 ra / 507 grams

Oyster sauce (Ready-to-serve)
3 tbsp / 54 grams

Soy sauce (Made from soy and wheat (shoyu))
3 tbsp / 48 grams

Lettuce (Romaine or cos, raw)
3 cup shredded / 141 grams

Carrots (Raw)
1 medium / 61 grams

Red bell pepper (Sweet, raw)
2 medium (approx 2-3/4″ long, 2-1/2 dia.) / 238 grams

Light mayonnaise (Salad dressing, light)
3 tbsp / 45 grams

Step 1

Mix the pork with the oyster and soy sauce in a mixing bowl, and marinade overnight if desired.

Step 2

Fry the pork in a saucepan over a high heat, cooking in 2 portions if necessary – making sure not to overcrowd the pan.

Step 3

Combine all ingredients in a salad bowl (or Tupperware container if storing for later).

Step 4

This recipe can easily be doubled or halved by frying up the meat first and storing in the refrigerator or freezer until ready to eat.