• low fat 2.00g 2.00%
  • low sat fat 0.61g 0.61%
  • low salt 104.75mg 0.10%
  • low sugar 1.04g 1.04%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Mix the soy sauce, ginger, chilli sauce and oil together. Add the pork, cover and marinate for at least 1 hour in the refrigerator.
  2. Cut the capsicums into triangles and thread them onto the skewers alternately with the pork.
  3. Cook on a hot barbecue or under a hot grill, basting once with any remaining sauce. (Take care not to overcook - pork cooks very quickly and needs to be juicy inside to taste best.)

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
162.99g
100.00g
Energy (kJ)
589.27kJ
361.53kJ
Protein (g)
25.53g
15.66g
Total fat (g)
3.26g
2.00g
- Saturated fat (g)
0.99g
0.61g
- Polyunsaturated fat (g)
0.52g
0.32g
- Monounsaturated fat (g)
1.43g
0.88g
Cholesterol (mg)
106.88mg
65.57mg
Carbohydrate-available (g)
1.81g
1.11g
CarbohydrateSE (g)
1.81g
1.11g
- Sugars (g)
1.69g
1.04g
Water (g)
128.98g
79.13g
Dietary fibre (g)
0.54g
0.33g
Thiamin (mg)
0.94mg
0.58mg
Riboflavin (mg)
0.24mg
0.14mg
Niacin (mg)
6.89mg
4.22mg
Niacin equivalents (mg)
11.89mg
7.29mg
Vitamin C (mg)
59.81mg
36.70mg
Total folate (ug)
16.04ug
9.84ug
Total vitamin A equivalents (ug)
69.82ug
42.84ug
Retinol (ug)
1.15ug
0.71ug
Beta carotene equivalents (ug)
406.31ug
249.28ug
Sodium (mg)
170.74mg
104.75mg
Potassium (mg)
533.65mg
327.41mg
Magnesium (mg)
33.05mg
20.28mg
Calcium (mg)
7.52mg
4.61mg
Phosphorus (mg)
282.54mg
173.34mg
Iron (mg)
1.56mg
0.96mg
Zinc (mg)
2.09mg
1.28mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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