Directions:
- Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin. Blanch pork belly in boiling water. Drain and pat dry, set aside. Put all ingredients into a clay pot and fill with chicken stock. Bring to boil over high heat and let simmer for 3 hours until pork belly is soft and fragrant. Dish out the pork belly and place them on the serving plate. Turn heat to medium and reduce sauce to half. Pour sauce over pork belly and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.57 Kcal (2996 kJ) | ||
| Calories from fat | 604.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.22g | 103% | |
|---|---|---|---|
| Cholesterol | 92.66mg | 31% | |
| Sodium | 169.53mg | 7% | |
| Potassium | 434.51mg | 9% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 14.72g | 29% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 251.95 Kcal (1055 kJ) | ||
| Calories from fat | 213 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.67g | 103% | |
|---|---|---|---|
| Cholesterol | 32.63mg | 31% | |
| Sodium | 59.69mg | 7% | |
| Potassium | 152.99mg | 9% | |
| Total Carbs | 4.12g | 4% | |
| Sugars | 1.42g | 16% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 5.18g | 29% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 0.5mg | 7% | |
| Calcium | 8.5mg | 2% | |
* 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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