Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Spicy Twice-Cooked Pork

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 230
Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 660mg 28%
Potassium 350mg 0%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 20g  
Vitamin A 15% Vitamin C 30%
Calcium 2% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 8 oz


Amount Ingredients
2 1/2 lbs. Pork Tenderloin, Trimmed, Sliced into Finger Size Strips
1 qt. Passport Global Flavors™ by Custom Culinary® Tonkotsu Ramen Pork Broth
6 cups Passport Global Flavors™ by Custom Culinary® Thai Style Broth
4 cups Rice, Converted (or Jasmine)
4 Tbsp. Vegetable or Peanut Oil
3 cups Cabbage, Large Diced
2 1/2 cups Mushrooms, Sliced
1/2 cup Jalapeno, Small Diced
3 cups Yellow & Green Bell Peppers, Large Diced
1 cup Green Onions, Sliced
2 Tbsp. Chili Garlic Sauce
1 Tbsp. Chili Oil
2 cups Cornstarch

Recommended Product: 6551 Passport Global Flavors™ by Custom Culinary® Tonkotsu Ramen Pork Broth

Alternate Product Options: 6552 Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth


  1. In a sauce pan over medium high heat, poach pork in the Tonkotsu Ramen Broth until desired tenderness, remove from broth and reserve.
  2. In a 2-4 quart covered sauce pan, mix rice and Thai Style Broth. Bring to a boil, cover and place in a 350°F oven for 25-30 minutes until all liquid is absorbed. Hold warm.
  3. In a wok or large sauté pan over high heat, warm oil, and stir fry cabbage, mushrooms, jalapeno and peppers for 1-2 minutes, add green onions, add Chili Garlic Sauce and Chili Oil, toss quickly, remove from heat. Hold hot.
  4. In a mixing bowl, add cornstarch. Toss pork to evenly coat. Shake off excess. Deep fry for 2-3 minutes until coating is golden and crisp.

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