Recipes · Guyanese · Meat Dishes
Garlic Pork
One serving has 502 kcal and 29 g protein, and at least a fifth of a woman's daily need of thiamin (115%), selenium (79%), pyridoxine (61%), zinc (58%), cobalamin (49%) and phosphorus (46%). Ready in 1460 minutes.
- Preparation: 1440 min
- Cooking: 20 min
- Makes: 1 serving (215 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, Low carb
- Contains: pork, sulphite
Ingredients
- 160 g Pork shoulder, raw
- 25 g Vinegar, cider
- 18 g Garlic, raw
- 1 g Thyme, dried
- 0.5 g Black pepper
- 10 g Vegetable oil
- 0.6 g Salt
Method
- Cut the pork shoulder into bite-sized chunks.
- Mash the garlic with the thyme, black pepper and salt, mix with the vinegar, and toss thoroughly with the pork.
- Cover and marinate in the refrigerator for at least 24 hours (traditionally up to a week), turning occasionally; the vinegar both flavors and helps preserve the meat.
- Lift the pork from the marinade and pat off the excess.
- Fry in the oil over medium heat for 15-18 minutes, turning often, until deeply golden and cooked through with no pink remaining.
- Serve hot, with some of the cooked-down garlic from the pan spooned over the top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 502 kcal | 24% |
| Carbohydrates | 7.1 g | |
| Water | 137 mL | |
| Fiber | 0.87 g | 3% |
| Protein | 28.8 g | 60% |
| Tryptophan | 0.35 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.2 g | |
| Lysine | 2.5 g | |
| Methionine | 0.72 g | |
| Cystine | 0.35 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.94 g | |
| Valine | 1.5 g | |
| Histidine | 1.1 g | |
| Fat | 39 g | |
| Monounsaturated | 15.1 g | |
| Polyunsaturated | 8.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.6 g | |
| Saturated | 11.6 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 114 mg | |
| Calcium | 79.6 mg | 8% |
| Copper | 0.21 mg | 23% |
| Iron | 3.3 mg | 18% |
| Magnesium | 37.6 mg | 12% |
| Manganese | 0.52 mg | 29% |
| Phosphorus | 324 mg | 46% |
| Potassium | 588 mg | 13% |
| Selenium | 43.5 µg | 79% |
| Sodium | 342 mg | |
| Zinc | 4.6 mg | 58% |
| Thiamin (vitamin B1) | 1.3 mg | 115% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 6.3 mg | 45% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 25% |
| Pyridoxine (vitamin B6) | 0.79 mg | 61% |
| Folate (vitamin B9) | 11.4 µg | 3% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 102 mg | 24% |
| Vitamin A | 5.2 µg | 1% |
| Vitamin C | 7.2 mg | 10% |
| Vitamin D (D2 + D3) | 112 IU | 19% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 36.7 µg | 41% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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