Pork Barbecue with Brussel Sprouts Amandine
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Total time: 30 minutes
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Serves 4
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5.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 tb - Vegetable oil
360g - Pork shoulder, lean only, sukiyaki cut
3 tb - Barbecue sauce, low sodium
2 tb - Plum sauce, sugar-free
400g - Brussels sprouts, fresh, halved
1 tb - Butter, salted
¼ cup - Almonds, roasted, unsalted, slivered
UTENSILS
Chopping board, Knife, Non-stick saucepan, Large skillet.
INSTRUCTIONS
1. Heat the butter and 2 teaspoons of oil in a non-stick saucepan, add the brussels sprout and sauté for 10-16 minutes or until tender. Sprinkle with the almonds on top and set aside.
2. Brush a large skillet with the oil. Heat over medium-high heat.
3. Add the pork and fry it for 5 minutes, stirring occasionally.
4. Add the low sodium barbecue sauce and sugar-free plum sauce. Simmer for 5 minutes until the pork is brown at the edges and the sauce is completely absorbed.
5. Transfer the pork barbecue into serving plates and serve it with the brussels sprouts amandine on the side.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 237g
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Energy (kcal)
291.6
Carbs (g)
10.0
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Proteins (g)
23.8
Fats (g)
16.4
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Fibre (g)
5.5
