Directions:
- Combine the plum sauce, soy sauce and five spice powder in a shallow ceramic dish.
- Add pork, turning to coat.
- Set aside for 30 minutes to marinade.
- Preheat oven to 180c.
- Line a baking dish with baking paper.
- Bake cutlets for 25 minutes, basting with marinade every 10 minutes, until cooked through and golden.
- Meanwhile, steam bok choy for 2 minutes or until bright green.
- Cook rice following packet instructions.
- Place cutlets on serving plates with rice and bok choy.
- Drizzle with sauce.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.56 Kcal (944 kJ) | ||
| Calories from fat | 8.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 2% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 0% | |
| Sodium | 618.26mg | 26% | |
| Potassium | 112.82mg | 2% | |
| Total Carbs | 48.5g | 16% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 3mg | 16% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 278.83 Kcal (1167 kJ) | ||
| Calories from fat | 10.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 0% | |
| Sodium | 764.29mg | 26% | |
| Potassium | 139.46mg | 2% | |
| Total Carbs | 59.96g | 16% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 1.71g | 6% | |
| Protein | 5.84g | 9% | |
| Vitamin C | 1mg | 1% | |
| Iron | 3.7mg | 16% | |
| Calcium | 25.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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