Tung Po Pork

1. Cut pork into 6 squares.

2. Rub with salt.

3. Cover pork with boiling water.

4. Boil 1 minute.

5. Remove.

6. Rinse in cold water.

7. Drain.

8. Put pork in earthenware pot or casserole.

9. Add remaining ingredients.

10. Cover.

11. Place pot in steamer.

12. Cover tightly and steam over boiling water for 6 hours.

13. Add water when needed.

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Nutrient	Quantity
Total fats	67.5123 g
Protein	144.4843 g
Carbohydrates	21.5033 g
Energy	1265.3047 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4151 g
Water	560.5896 g
Aspartic acid	13.5116 g
Calcium, Ca	251.8484 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3488 g
Lutein + zeaxanthin	1137 g
Fiber, total dietary	2.644 g
Carotene, beta	598 g
Niacin	50.1111 mg
Hydroxyproline	0.4993 g
Vitamin A, RAE	70.52 g
Fatty acids, total trans-polyenoic	0.1573 g
Arginine	9.319 g
Riboflavin	2.3447 mg
Fatty acids, total polyunsaturated 15:0	0.0342 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3694 g
Fatty acids, total saturated 20:1	0.4243 g
Glutamic acid	22.167 g
Sodium, Na	666.5015 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5669 g
Total lipid (fat)	67.5123 g
Manganese, Mn	0.2329 mg
Proline	5.888 g
Fatty acids, total saturated 16:0	14.7024 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.0288 g
Sucrose	13.6882 g
Choline, total	496.0787 mg
Fatty acids, total polyunsaturated 18:1 t	0.4172 g
Sugars, total	16.0556 g
Serine	6.0407 g
Fatty acids, total saturated 10:0	0.0752 g
Fatty acids, total saturated 18:0	7.7531 g
Fatty acids, total saturated 20:4 undifferentiated	0.472 g
Vitamin B-6	3.2451 mg
Selenium, Se	228.3879 g
Ash	8.3744 g
Vitamin D	259.9206 IU
Fatty acids, total saturated 18:1 undifferentiated	27.3007 g
Pantothenic acid	5.9277 mg
Phenylalanine	5.9835 g
Copper, Cu	0.7116 mg
Betaine	19.152 mg
Thiamin	3.4482 mg
Retinol	20.52 g
Methionine	3.9259 g
Iron, Fe	7.2899 mg
Carbohydrate, by difference	21.5033 g
Phosphorus, P	1166.4886 mg
Folate, total	64.242 g
Alanine	8.2497 g
Cholesterol	451.441 mg
Valine	7.2988 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.041 g
Fatty acids, total saturated 18:2 undifferentiated	9.2109 g
Glycine	6.5352 g
Fatty acids, total saturated 14:0	0.8701 g
Zinc, Zn	19.0748 mg
Isoleucine	6.8292 g
Fatty acids, total saturated 12:0	0.0625 g
Fatty acids, total polyunsaturated	10.5563 g
Leucine	11.8481 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1094 g
Fatty acids, total trans-polyenoic 18:3i	0.041 g
Vitamin A, IU	1072.2402 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0684 g
Folate, DFE	64.242 g
Tryptophan	1.7166 g
Vitamin C, total ascorbic acid	18.91 mg
Phytosterols	0.33 mg
Fatty acids, total polyunsaturated 18:1 c	26.8607 g
Fatty acids, total saturated 20:0	0.1026 g
Tyrosine	5.7033 g
Vitamin B-12	3.6936 g
Vitamin K (phylloquinone)	207.0022 g
Fatty acids, total saturated	23.8192 g
Histidine	5.833 g
Fatty acids, total monounsaturated	29.292 g
Threonine	6.3451 g
Folate, food	64.242 g
Fatty acids, total polyunsaturated 17:0	0.212 g
Vitamin D (D2 + D3)	6.156 g
Vitamin D3 (cholecalciferol)	6.156 g
Vitamin E (alpha-tocopherol)	1.9237 mg
Fatty acids, total trans	0.5677 g
Fatty acids, total trans-monoenoic	0.4172 g
Magnesium, Mg	137.5023 mg
Lysine	12.7737 g
Potassium, K	2122.2562 mg
Cystine	1.6076 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	1 teaspoon	0	0	0
Ginger	1 slice	1.76	0.3909	0.0165
Water	0	0	0	0
star anise	2	0	0	0
pork loin	1.5 1/2	1176.4827	0	67.3058
scallion	1	32	7.34	0.19
sherry wine	2 tablespoons	0	0	0
dark soy sauce	4 cups	0	0	0