Directions:
- Place the pork belly in a flat ovenproof dish and cover with Hot water. Season with salt and pepper. Place on the BBQ (or stove) and bring to the boil. Add all of the above ingredients and mix thoroughly and continue to poach for 1/2 hour. Remove from the liquid and allow to cool slightly.
- Place the liquid in a pan and reduce very quickly until a sticky glaze.
- BBQ (or grill) the Pork Belly slowly until cooked and a lovely golden brown, when almost done start to baste the belly with the sticky glaze to finish it off.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.58 Kcal (526 kJ) | ||
| Calories from fat | 32.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Cholesterol | 49.29mg | 16% | |
| Sodium | 126.39mg | 5% | |
| Potassium | 390.09mg | 8% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 18.28g | 37% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 2mg | 11% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.75 Kcal (522 kJ) | ||
| Calories from fat | 31.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Cholesterol | 48.96mg | 16% | |
| Sodium | 125.55mg | 5% | |
| Potassium | 387.51mg | 8% | |
| Total Carbs | 5.49g | 2% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 18.16g | 37% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 2mg | 11% | |
| Calcium | 47mg | 5% | |
* 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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