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cambodian

Fermented Soybean And Pork Dip With Fresh Vegetables

This simmered dish pairs ground pork with fermented soybean paste, fresh mint leaves and jasmine rice, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
66 g Carbohydrates
24 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 113g ground pork 273 kcal
  • 23g fermented soybean paste 21 kcal
  • 161g jasmine rice, cooked 209 kcal
  • 129g cucumber sticks 19 kcal
  • 97g cabbage, shredded 24 kcal
  • 6g garlic, minced 9 kcal
  • 8g neutral oil 71 kcal
  • 12g lime juice 4 kcal
  • 4g white sugar 15 kcal
  • 8g fresh mint leaves 3 kcal
  • 48g water 0 kcal

Cooking instructions

  1. garlicneutral oil
    Warm a small pan over medium heat with the oil. Add garlic and cook 20 seconds.
  2. ground pork
    Add ground pork and cook, breaking it up, until no longer pink.
  3. fermented soybean pastewhite sugarwater
    Stir in fermented soybean paste, water, and sugar. Simmer 2 to 3 minutes until thick and spoonable.
  4. lime juicefresh mint leaveswater
    Stir in lime juice and half the mint; taste and adjust with a splash of water if too thick.
  5. cucumber stickscabbage
    Arrange cucumber, cabbage, and herbs on a plate.
  6. jasmine rice
    Serve dip alongside vegetables and cooked jasmine rice.

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