Mango Pork Over Rice Recipe
Ah, the colors of fall: brown, red, yellow, gold ... How about a simple recipe that combines these colors? I like to add certain fruits to my recipes, including pineapple, guava, banana, raisin, and yes, mango -- sweet, ripe mango. I've enjoyed mango chicken in a few Chinese restaurants that I've been to, but I thought I'd substitute the chicken with pork. After all, they're both white meat! To stick the fall colors theme, I chose to partner this dish with red, instead of the regular white rice.
Servings: 4
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Ingredients
- 1 lb boneless pork chops, cut into bite-sized cubes
- 1 ripe mango, peeled and cored and sliced into similar size cubes
- 1 small white onion, chopped
- 1 medium tomato, chopped
- 4 cloves garlic, peeled and crushed
- 1 tsp fresh ginger, peeled and sliced
- 2 tbsps green onions, sliced
- 1 tbsp Olive oil
- 1 tbsp soy sauce
- Salt and pepper to taste
- 1 cup red rice, cooked
Directions
- In a medium wok, heat Olive oil over medium-high heat.
- Add garlic and saute until golden brown.
- Add white onions and cook until translucent.
- Add ginger and tomatoes and cook for one minute.
- Add half of the green onions.
- Add the pork chops and cook until done (make sure not to overcook).
- Add salt and pepper to taste.
- Add soy sauce. Mix well before adding mango slices.
- Turn heat off and cover wok until ready to serve.
- Place desired amount of warm, cooked red rice on a plate. OPTIONAL: Add a tablespoon of butter to melt over the rice. Top with the mango and pork mixture and sprinkle more green onions as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 86 | 23% |
| Total Fat 9.6g | 12% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 271mg | 11% |
| Potassium 592mg | 17% |
| Total Carbs 46.87g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.85g | 5% |
| Protein 23.61g | 38% |
