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6 Serves
80 Mins
25 g
0 g
75 g
Using a sharp knife, score the rind of the pork belly in a diamond pattern, being careful not to cut into the meat.
Ingredients, vitamins, and health benefits
Pork Belly
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AmericanVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
12 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
40 g / 20 gCholesterol
149 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Rub the pork belly thoroughly with salt and pepper, ensuring the seasoning gets into the scored rind.
Place the pork belly in a roasting pan and add a small amount of water to the bottom to keep the meat moist during the initial cooking phase.
Roast the pork in the oven at a moderate temperature, then increase the heat or use the broiler to crisp the rind until golden and crunchy.
Salt And Pepper
Water
Vitamin A
7 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
12 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
40 g / 20 gCholesterol
149 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
45
g5
g45
g
Norwegian64
g62
g63
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µg