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Pulled Pork with Garlic Sauce

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This is a very simple gluten free Asian influenced cuisine that is impeccable when dished up over rice. I have created this gluten free succulent pork dish with trimmed skinless and boneless pork leg. You can substituent for pork shoulder or pork tenderloin if preferred.


The all so familiar Australian Pork television campaign of the slogan “Get some pork on your fork”. Lean pork is a superb source of protein, vitamins and minerals. Protein is important for muscle building and maintaining healthy body tissues. Pork is considered as another white meat as pork tenderloin has smaller amount of fat than a chicken breast, while pork fillets has fewer than half the fat content of beef fillets. Pork has high thiamine (vitamin B1), and an excellent source of riboflavin (vitamin B2), pyridoxine (vitamin B6), cobalamin (vitamin B12), and Niacin (vitamin B3 or nicotinic acid). Pork is also rich in minerals like iron, zinc, selenium and phosphorus.

Garlic is a member of the onion (Allium) family, including onion, chives, scallion, shallot and leek. Since ancient times, garlic has been widely used for its health and medicinal benefits. Garlic is a well-liked ingredient in all types of cooking because of its robust smell and delightful taste. Garlic is not only low in calories, but also prolific in pyridoxine (Vitamin B6), ascorbic acid (Vitamin C), Manganese and Selenium. In Addition, it also has moderate amounts of potassium, phosphorus, iron, calcium, copper and thiamine (vitamin B1). Main health benefits of garlic are antibacterial and antifungal properties, help fight common viral conditions like the colds and flus, may defend against stomach cancer, and may help in decreasing bad cholesterol levels.


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