.jpg&w=3840&q=75)
4 Serves
82 Mins
Using a sharp knife, slice the pork belly into thin, uniform strips.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
ChineseVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
320 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
18 g / 50 gSaturated Fat
22 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Peel and core the apples, then cut them into thick wedges.
Place the pork belly strips in a cold frying pan and turn the heat to medium. Render the fat until the pork is golden brown and crispy, then remove the pork and set aside.
Add the apple wedges to the rendered pork fat in the frying pan. Cook over medium-low heat, stirring occasionally, until the apples are tender and lightly caramelized.
Return the crispy pork belly to the pan with the apples. Season with salt and pepper to taste, toss gently to combine, and serve immediately.
7
g22
g3
g
American