Directions:
- In a non-stick skillet, heat grape seed oil over a little over medium.
- When oil becomes hot, pan fry both sides of pork belly chunks until a little brown.
- Transfer meat in a soup pot and add rest of all ingredients. Make sure rice wine covers 1 inch higher than meat. If not, add more michiu or some water.
- Turn on heat over high and bring to boil.
- Reduce heat to medium. Cover and simmer until meat becomes tender, about 50-60 minutes.
- Serve hot with steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1254.67 Kcal (5253 kJ) | ||
| Calories from fat | 823.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.48g | 141% | |
|---|---|---|---|
| Cholesterol | 108.86mg | 36% | |
| Sodium | 1400.73mg | 58% | |
| Potassium | 472.43mg | 10% | |
| Total Carbs | 22.21g | 7% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 19.15g | 38% | |
| Vitamin C | 34.5mg | 58% | |
| Iron | 3.9mg | 22% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 273.14 Kcal (1144 kJ) | ||
| Calories from fat | 179.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.92g | 141% | |
|---|---|---|---|
| Cholesterol | 23.7mg | 36% | |
| Sodium | 304.94mg | 58% | |
| Potassium | 102.85mg | 10% | |
| Total Carbs | 4.84g | 7% | |
| Sugars | 1.03g | 19% | |
| Dietary Fiber | 0.51g | 9% | |
| Protein | 4.17g | 38% | |
| Vitamin C | 7.5mg | 58% | |
| Iron | 0.9mg | 22% | |
| Calcium | 11.7mg | 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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