6 Serves
91 Mins
30 g
10 g
30 g
Using a chefs knife, cut the pork belly into bite-sized cubes.
Ingredients, vitamins, and health benefits
Pork Belly
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SpanishVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
146 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the chopped onion and minced garlic until fragrant and translucent.
Add the pork belly to the pot and sear until browned on all sides.
Pour in the vinegar and bring to a simmer without stirring, allowing the acidity to mellow.
Add the pork blood and stir gently to combine, then season with salt and pepper.
Cover the pot and simmer on low heat until the pork is tender and the sauce has thickened.
Cooking Oil
Onion
Garlic
Vinegar
Salt
Black Pepper
Pork blood
Vitamin A
2 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
146 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g