4 Serves
82 Mins
Dice the pork belly into small cubes and season with salt and pepper.
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Vitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
815 µg / 400 µgCalcium
399 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
335 mg / 420 mgPhosphorus
1009 mg / 1,250 mgPotassium
3370 mg / 4,700 mgSodium
452 mg / 2,300 mgZinc
9 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
29 g / 28 gSugar
35 g / 50 gSaturated Fat
9 g / 20 gCholesterol
181 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Heat vegetable oil in a large pot over medium-high heat and fry the pork belly until golden and crispy.
In a separate saucepan, simmer the black beans with diced onion and garlic until tender.
Assemble the bowls by layering the seasoned black beans, crispy pork belly, and fresh pico de gallo, serving with tortilla chips on the side.
16
g25
g32
g
Polish