4 Serves
78 Mins
Prepare the ingredients by finely dicing the onion and garlic, and slicing the carrots and spinach into uniform strips.
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Vitamin E
4 mg / 15 mgVitamin K
587 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
460 µg / 400 µgCalcium
381 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
143 mg / 420 mgPhosphorus
543 mg / 1,250 mgPotassium
1339 mg / 4,700 mgSodium
369 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
24 g / 20 gCholesterol
308 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium-high heat.
Add the ground pork to the frying pan and cook until browned, then stir in the onion and garlic until fragrant.
Incorporate the carrots and spinach into the pan, sautéing until tender-crisp, and season the mixture with salt and pepper.
Serve the pork and vegetable mixture over a bowl of warm boiled rice and serve immediately.
54
g160
g30
g
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Filipino