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4 Serves
75 Mins
Place the pork belly in a large pot with water, ginger, and scallions. Bring to a boil and simmer until the pork is just cooked through, about 30 minutes.
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NigerianVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
984 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
23 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Remove the pork from the pot, let it cool slightly, and slice it into thin, uniform pieces using a chef's knife.
Heat a wok over high heat and add a small amount of cooking oil. Add the sliced pork belly and stir-fry until the fat renders and the edges become slightly crispy.
Add the onion, garlic, and spicy bean paste to the wok. Stir-fry until fragrant and the pork is well-coated in the sauce.
Season with salt and pepper to taste, toss in the leeks or garlic sprouts, and stir-fry for another minute before serving hot.
24
g40
g3
g
Chinese
Danish