4 Serves
480 Mins
In a mixing bowl, combine the brown sugar, soy sauce, grated ginger, sesame oil, chili-garlic sauce, and minced garlic to create the marinade.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Place the sliced pork into a container or Ziploc bag and pour the marinade over it, ensuring the meat is well coated. Refrigerate for at least 4 hours or overnight.
Preheat your grill to high heat. Once hot, place the marinated pork on the grill grates and cook for approximately 3 minutes per side until fully cooked through.
Pour the leftover marinade into a small saucepan and bring to a boil over the stove. Simmer for a few minutes until the sauce reduces and thickens, then stir in rice wine vinegar to taste before drizzling over the grilled pork.
31
g40
g25
g
American
Ethiopian