4 Serves
79 Mins
Thoroughly clean the pork offal using a colander and running water, then blanch in a pot of boiling water to remove impurities.
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SingaporeanVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
149 mg / 4,700 mgSodium
3071 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
34 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large pot, heat the vegetable oil over medium heat and sauté the onion and garlic until fragrant.
Add the cleaned pork offal to the pot, cover with water, and season with salt and pepper. Simmer until the meat is tender.
Prepare the flat rice noodles separately according to package instructions and serve them in bowls topped with the braised offal and hot broth.
34
g40
g25
g
American
Japanese