Directions:
- Mix chili paste, soy, vinegar, ginger, garlic and pepper flakes in a small bowl. Place pork in a quart-size zipperlock bag; add marinade, mix well and seal. Refrigerate for 4 hours or up to 2 days.
- When ready to serve, adjust oven rack to highest position and turn broiler on high. Thread each pork slice onto a toothpick and place on a wire rack set over a rimmed baking sheet. Broil until golden brown and just cooked through, about 5 minutes. For extra flavor and great color, garnish with thinly sliced scallion greens and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.68 Kcal (426 kJ) | ||
| Calories from fat | 22.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 375.69mg | 16% | |
| Potassium | 324.48mg | 7% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 16.64g | 33% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.62 Kcal (204 kJ) | ||
| Calories from fat | 10.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 4% | |
|---|---|---|---|
| Cholesterol | 23.49mg | 16% | |
| Sodium | 179.66mg | 16% | |
| Potassium | 155.17mg | 7% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 7.96g | 33% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 3.7mg | 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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