Kidney-Friendly Ginger Pork with Cucumber Salad
- Serves
- Total time
- 30 min
- Heat
- Stovetop
- Per serving
- 304 cal
Gluten-free Heart-healthy Liver-friendly Low-sodium and DASH Mediterranean
Contains: Sulphites
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 2 tbsp | olive oil | 27 g |
| 2 | garlic cloves, minced | 6 g |
| 1 tbsp | lemon juice | 15 g |
| 2 tbsp | fresh herbs (parsley, cilantro or basil), chopped | 8 g |
| 1/4 tsp | black pepper | 1 g |
| 3/4 cup | long-grain rice, uncooked | 139 g |
| 3/4 lb | pork tenderloin (not enhanced) | 340 g |
| 1 tbsp | fresh ginger, grated | 6 g |
| 2 cups | cucumber, chopped | 266 g |
| 1 tbsp | red wine vinegar | 15 g |
Steps
- Rice. Cook the white rice without salt.
- Cook. Cook the pork in the oil with the garlic until done.
- Vegetables. Add the cucumber and cook until tender (keep cucumber raw).
- Finish. Add lemon, herbs and pepper.
White rice and lower-potassium vegetables keep potassium and phosphorus down, and herbs replace salt.
Avoid salt substitutes made with potassium chloride unless your care team says they are fine.
Done when: Chicken 165°F (74°C); fish and pork 145°F (63°C).
Fixes
- Plain?
- More garlic, lemon and herbs.
- Rice sticky?
- Rinse it before cooking.
Variations: Your dietitian may adjust the protein portion.
Keeps: 3 days.
Estimated nutrition per serving
| Calories | 304 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 31 g |
| Fiber | 1 g |
| Net carbs | 30 g |
| Added sugar | 0 g |
| Fat | 10 g |
| Saturated fat | 2 g |
| Sodium | 49 mg |
| Potassium | 508 mg |
| Phosphorus | 265 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Elena R. 
Owen P.