4 Serves
79 Mins
Boil the pork belly in a large pot with water and salt until tender, then drain and pat dry.
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Vitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
180 µg / 400 µgCalcium
27 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
637 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
23 g / 20 gCholesterol
179 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Grill the boiled pork belly until crispy, then finely chop the meat using a sharp knife on a cutting board.
Heat vegetable oil in a frying pan and sauté the chopped onion, garlic, and chili peppers until fragrant.
Add the chopped pork and chicken liver to the frying pan, tossing to combine and cook through.
Season the mixture with salt and pepper, then transfer to a hot sizzling plate to serve immediately.
10
g46
g11
g
Japanese
Chinese