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4 Serves
89 Mins
10 g
0 g
15 g
Using a sharp knife, slice the smoked pork belly into uniform strips or lardons.
Ingredients, vitamins, and health benefits
Boczek (Pork Belly)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchFolate
0 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
22 mg / 4,700 mgSodium
700 mg / 2,300 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat a small amount of cooking oil in a frying pan over medium heat.
Add the sliced pork belly to the pan and cook slowly, allowing the fat to render and the edges to become golden and crispy.
Season the crispy pork belly with a pinch of salt and black pepper to taste before serving immediately.
Cooking Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin E
7 mg / 15 mgVitamin K
8 µg / 120 µgFolate
0 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
22 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
35
g21
g37
g
Indonesian
GeorgianManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µg