Steamed Pork Shoulder with Cabbage and Perilla Leaves

Name: Steamed Pork Shoulder with Cabbage and Perilla Leaves
Yield: 410 g
Ingredients: Steamed perilla leaves 10 g; Steamed napa cabbage 300 g; Boiled pork shoulder 100 g

278 kcal

#Low carb #High protein #Low calorie

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Ingredients

Main ingredients

Steamed perilla leaves 10 g
Steamed napa cabbage 300 g
Boiled pork shoulder 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 14.26 g 20%

Protein 33.93 g 49%

Fat 9.57 g 31%

Serving size 410g

Cooking steps

1

Wash the napa cabbage and perilla leaves thoroughly and set aside.
2

Boil the pork shoulder in boiling water with salt, green onion, and garlic until fully cooked.
3

Slice the boiled pork into suitable pieces and set aside.
4

Arrange the napa cabbage and perilla leaves on a plate, top with the pork, and serve.

Steamed Pork Shoulder with Cabbage and Perilla Leaves

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