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4 Serves
51 Mins
25 g
45 g
35 g
Cut the pork belly into uniform cubes and blanch them in boiling water for 3 minutes to remove impurities, then drain.
Ingredients, vitamins, and health benefits
Pork
Hot Water
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SlovakianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
163 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
8 g / 20 gCholesterol
188 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat oil in a heavy-bottomed pot and caramelize the rock sugar until it turns a deep amber color.
Add the pork cubes to the pot, searing them until golden brown, then stir in the ginger, star anise, soy sauce, and Shaoxing wine.
Pour in enough hot water to cover the meat, bring to a simmer, and cook covered on low heat until the pork is tender and the sauce has thickened into a glossy glaze.
Season with salt and pepper to taste before serving hot.
Cooking Oil
Rock Sugar
Soy Sauce
Shaoxing Wine
Ginger
Star Anise
Salt
Black Pepper
Vitamin A
51 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
163 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
8 g / 20 gCholesterol
188 mg / 300 mgCaffeine
0 mgNet Carbs
20
g179
g7
g
ItalianZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
85 µg / 55 µgAlcohol
0 g