.jpg&w=3840&q=75)
12 Serves
91 Mins
Clean and pat dry the pork belly, then rub the surface thoroughly with salt and pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Stuff the cavity with aromatics and secure the meat using kitchen twine to maintain its shape during the roasting process.
Heat the cooking oil in a large roasting pan over the stove and sear the skin until it begins to crisp.
Transfer the pork to the oven and roast at a low temperature, basting occasionally with oil to ensure the skin becomes perfectly crispy.
2
g24
g5
g
Korean