Page 115 - IFSO Cookbook 2024 PRINT.indd

International
Healthy Recipes Vol.3

Cooking Instructions

1. Mix the ingredients to marinate the meat and set aside.
2. Chop the scallion, leaving aside the green part (leaves) to decorate at the end.
3. In a large skillet or wok, sauté the scallion (white part), carrot and pepper for a few
minutes and then add the ground pork. Cook until cooked and lightly toasted.
4. Tip: to make the meat crispy when placing it in the pan, do not stir it for a few
minutes, so it will toast.
5. Add the marinade sauce and wait a few minutes until the meat is soaked.
6. Add the zest of 1 lemon and the green part of the chives, mix, turn o and set aside.
7. On each lettuce leaf add a portion of pork, diced mango or pineapple and cabbage.
Wrap to eat.

Nutritional Analysis

Source: USDA Database + Microsoft excel
Total
weight Calories Protein Fat Carbs Sugars Iron Calcium Fibre
Ingredient
used in (kcal) (g) (g) (g) (g) (mg) (mg) (g)
recipe (g)
Ground
lean pork 400 632.0 69.2 38.4 - - 4.4 96.0 -
Lettuce 150 25.5 1.1 - 4.5 - - 21.0 2.3
Red pepper 150 45.0 1.4 0.2 5.0 - - 33.0 -
Mango 150 90.0 1.2 0.6 22.5 21.0 0.3 16.5 2.4
Carrot 100 45.0 0.9 0.4 10.3 4.7 0.2 30.0 3.1
Lemon 100 29.0 1.1 0.3 9.3 1.0 0.6 26.0 2.8
Ginger 1.5 1.2 - - 0.3 - - - -
Chive 60 10.2 0.4 - 1.8 - - 8.4 0.9
Purple 60 10.2 0.4 - 1.8 - - 8.4 0.9
cabbage
Soy sauce 30 15.9 2.4 0.2 1.5 0.1 0.4 9.9 0.2
Sesame oil 15 132.6 - 15 - - - - -
Sriracha 15 14.0 0.3 0.1 2.9 2.3 0.2 2.7 0.3
Garlic 1 3.3 0.2 - 0.7 - 0.1 0.8 0.1
powder
TOTAL 1232.5 1143.9 79.9 55.7 83.0 50.1 6.5 269.2 15.4
Total
per serving 308.125 286.0 20.0 13.9 20.8 12.5 1.6 67.3 3.9

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