Home-Made Saucy Oriental Burger

1. Pound the pork to tenderize.

2. Marinade the pork with all the seasonings for an hour. Remove them from marinade & lightly coat with flour. Keep the *marinade to make sauce.

3. Heat oil & deep-fry pork to seal the juices. Remove them when ¾ cooked & place them on paper-hand towel to get rid of excessive oil. Set aside.

4. Meanwhile, put the buns to steam till soft.

5. Prepare wok to make sauce. Heat oil & sautéed garlic till fragrant. Pour in *marinade & adjust the flavour according to your liking. Add more vinegar if you prefer a stronger, “sour” taste. Put in pork & toss well.

6. Place a slice of fillet into each bun & enjoy your Saucy Oriental Burgers!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	4.582 g
Protein	1.7886 g
Carbohydrates	3.8267 g
Energy	62.8289 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.017 g
Water	10.7705 g
Aspartic acid	0.0539 g
Calcium, Ca	12.0025 mg
Lutein + zeaxanthin	11.5521 g
Fiber, total dietary	0.115 g
Carotene, beta	10.5544 g
Niacin	0.2283 mg
Vitamin A, RAE	2.7219 g
Arginine	0.0391 g
Riboflavin	0.0208 mg
Fatty acids, total saturated 20:1	0.009 g
Glutamic acid	0.1081 g
Sodium, Na	295.6254 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0099 g
Total lipid (fat)	4.582 g
Manganese, Mn	0.0921 mg
Proline	0.0312 g
Fatty acids, total saturated 16:0	0.4132 g
Sucrose	2.2867 g
Choline, total	5.4248 mg
Sugars, total	2.3973 g
Serine	0.0271 g
Fatty acids, total saturated 18:0	0.2187 g
Fatty acids, total saturated 20:4 undifferentiated	0.0031 g
Vitamin B-6	0.0402 mg
Selenium, Se	1.3654 g
Ash	0.9174 g
Fatty acids, total saturated 18:1 undifferentiated	1.7811 g
Pantothenic acid	0.0317 mg
Phenylalanine	0.0249 g
Copper, Cu	0.0255 mg
Betaine	1.5794 mg
Thiamin	0.0142 mg
Retinol	1.8 g
Methionine	0.0078 g
Iron, Fe	0.2148 mg
Carbohydrate, by difference	3.8267 g
Phosphorus, P	23.2883 mg
Folate, total	2.0763 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0014 g
Alanine	0.0214 g
Cholesterol	3 mg
Valine	0.0259 g
Fatty acids, total saturated 18:2 undifferentiated	1.8803 g
Glycine	0.0219 g
Carotene, alpha	0.3594 g
Glucose (dextrose)	0.0159 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.1343 mg
Isoleucine	0.0229 g
Fatty acids, total polyunsaturated	1.9089 g
Leucine	0.0384 g
Vitamin A, IU	24.5479 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0007 g
Folate, DFE	2.0763 g
Tryptophan	0.007 g
Vitamin C, total ascorbic acid	4.2259 mg
Phytosterols	38.925 mg
Tyrosine	0.0173 g
Vitamin B-12	0.06 g
Vitamin K (phylloquinone)	0.8652 g
Fatty acids, total saturated	0.6552 g
Histidine	0.0126 g
Fatty acids, total monounsaturated	1.8005 g
Threonine	0.0195 g
Folate, food	2.0763 g
Cryptoxanthin, beta	0.7812 g
Vitamin E (alpha-tocopherol)	0.1058 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.002 g
Magnesium, Mg	6.1966 mg
Lysine	0.0271 g
Potassium, K	49.0739 mg
Cystine	0.0087 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Garlic	0.5 teaspoon	2.086	0.4628	0.007
Spring onion	2 stalks	0	0	0
Bun	6	0	0	0
Soya Sauce	2 teaspoons	5.34	0	0.03
flour	0.25 teaspoon	3.0119	0.6594	0.0117
sesame oil	1 teaspoon	39.78	0	4.5
salt pepper	0	5.34	0	0.03
chili	0.5	0.625	0.1478	0.0031
pork fillet	6	5.34	0	0.03
black vinegar	2 tablespoons	5.34	0	0.03
chinese wine	1 tablespoon	5.34	0	0.03
black soy sauce	1 teaspoon	2.809	0.2613	0.0302