Directions:
- Pound the garlic, coriander roots, and black pepper together in a mortar and pestle.
- Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant.
- Add the pork and fry until it changes color.
- Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry.
- Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258 Kcal (1080 kJ) | ||
| Calories from fat | 218.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.3g | 37% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 286.58mg | 12% | |
| Potassium | 151.89mg | 3% | |
| Total Carbs | 6.99g | 2% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 501.8 Kcal (2101 kJ) | ||
| Calories from fat | 425.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.27g | 37% | |
|---|---|---|---|
| Cholesterol | 39.7mg | 7% | |
| Sodium | 557.38mg | 12% | |
| Potassium | 295.41mg | 3% | |
| Total Carbs | 13.59g | 2% | |
| Sugars | 9.46g | 19% | |
| Dietary Fiber | 1.03g | 2% | |
| Protein | 7.02g | 7% | |
| Vitamin C | 16.3mg | 14% | |
| Iron | 0.6mg | 2% | |
| Calcium | 21.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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