Pork and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, tomato-based sauce
Common food
This is a savory, protein-rich stir-fry or sauté of tender pork pieces and a medley of colorful vegetables like bell peppers, zucchini, and onions, cooked without a heavy sauce. The texture is a satisfying mix of juicy, lean meat and crisp-tender vegetables, offering a clean, savory flavor profile. It's a nutritionally balanced dish, providing a solid protein punch with a moderate calorie count, making it ideal for a light yet filling meal.
Calorie split: 26% protein · 21% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its clean, savory flavors and the satisfying contrast between the tender pork and crisp vegetables. Its versatility makes it a quick weeknight staple that can be easily adapted with whatever fresh veggies are on hand.
⚠️ Watch-outs & how to enjoy it better
Some may find the lack of a rich sauce or potato makes it less comforting or hearty, potentially leading to quicker hunger. To counteract this, pair it with a small portion of complex carbs like brown rice or quinoa, and ensure the vegetables are well-seasoned with herbs and spices for depth.
Key benefits
- High-quality protein source for muscle maintenance and satiety.
- Low in carbohydrates and sugar, suitable for low-carb diets.
- Good source of dietary fiber from the vegetables.
- Provides essential vitamins and minerals like vitamin C and potassium from the vegetable mix.
- Balanced macronutrient profile for a satisfying, energy-sustaining meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which gives browned pork its rich, savory flavor, is a chemical reaction between amino acids and reducing sugars that occurs at high heat, creating hundreds of unique flavor compounds.
Full nutrition (USDA data · scales with serving)
| Water | 77.2 g |
| Energy | 118 kcal |
| Protein | 7.8 g |
| Total lipid (fat) | 7.1 g |
| Carbohydrate, by difference | 6.4 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 87.0 mg |
| Potassium, K | 297 mg |
| Sodium, Na | 305 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 8.6 ug |
| Vitamin C, total ascorbic acid | 4.6 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 32.9 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 162 ug |
| Carotene, alpha | 11.0 ug |
| Cryptoxanthin, beta | 20.0 ug |
| Lycopene | 6441 ug |
| Lutein + zeaxanthin | 195 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 11.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.98 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 19.0 mg |
FAQ
Is this dish suitable for a low-carb diet?
Yes, with 6.44g of carbs per 100g and no potatoes or sugary sauces, it's a good fit for low-carb eating, especially if paired with non-starchy vegetables.
How can I make this dish more flavorful without adding extra calories?
Use aromatic ingredients like garlic, ginger, and herbs, and consider a splash of vinegar or citrus juice to brighten the flavors without adding fat or sugar.
What are the best vegetables to pair with pork in this dish?
Bell peppers, zucchini, onions, and mushrooms are excellent choices that add texture and flavor while keeping the carb count low.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.18 kcal/g · 26% calories from protein · 1.5 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.