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4 Serves
79 Mins
Slice the pork belly into thin, bite-sized strips and prepare the dried red chilies by soaking them in hot water to soften.
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ChineseVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
448 mg / 1,250 mgPotassium
819 mg / 4,700 mgSodium
1098 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the oil in a large pot over medium heat and sear the pork belly strips until they are lightly browned and some fat has rendered.
Add the softened dried red chilies and enough water to cover the pork, then bring the mixture to a gentle simmer.
Cover the pot and let the pork simmer on low heat for 40 minutes until the meat is tender and the flavors have melded.
Season the stew with salt and pepper to taste, then serve hot, ideally with a side of steamed rice.
30
g75
g15
g
