Directions:
- Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions.
- Reserve broth.
- With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.
- The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.16 Kcal (1144 kJ) | ||
| Calories from fat | 70.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Sodium | 684.2mg | 29% | |
| Potassium | 780.47mg | 17% | |
| Total Carbs | 42.03g | 14% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 11.75g | 47% | |
| Protein | 15.05g | 30% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.54 Kcal (488 kJ) | ||
| Calories from fat | 30.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 12% | |
|---|---|---|---|
| Sodium | 291.9mg | 29% | |
| Potassium | 332.98mg | 17% | |
| Total Carbs | 17.93g | 14% | |
| Sugars | 3.55g | 33% | |
| Dietary Fiber | 5.01g | 47% | |
| Protein | 6.42g | 30% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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