4 Serves
82 Mins
11 g
0 g
64 g
Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Ingredients, vitamins, and health benefits
Pork Belly
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KenyanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
15 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
307 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
101 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
55 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Rub the pork belly thoroughly with salt and pepper, ensuring the seasoning penetrates the scored skin.
Heat the olive oil in a large Dutch oven over medium heat.
Place the pork belly in the Dutch oven, skin-side down, and sear until the skin is golden and crispy, then flip to brown the other sides.
Reduce the heat to low, cover the Dutch oven, and continue to cook until the meat is tender and fully rendered.
Salt And Pepper
Olive Oil
Vitamin A
10 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
15 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
307 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
55 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g