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Steamed Belly Of Pork Recipe
|Pork belly||8 Ounce (Fat, 250 Gram)|
|For seasoning sauce|
|Soy sauce||2 Tablespoon|
|Wu hsiang||1 Pinch|
|Garlic||2 Clove (10 gm), crushed|
Serving size: Complete recipe
Calories 513 Calories from Fat 264
% Daily Value*
Total Fat 29 g45.1%
Saturated Fat 10.1 g50.7%
Trans Fat 0 g
Cholesterol 145.1 mg
Sodium 1910.6 mg79.6%
Total Carbohydrates 12 g4%
Dietary Fiber 0.46 g1.8%
Sugars 5.6 g
Protein 47 g93.7%
Vitamin A 0.3% Vitamin C 7.5%
Calcium 6.7% Iron 14.6%
*Based on a 2000 Calorie diet
Brush the pork skin with soy sauce.
Then, with great care, put the pork, skin side down, into hot deep fat, and cover the pan with a lid (the fat will spit!).
Fry for 2 minutes, than soak the pork in cold water for 5 minutes.
Afterwards, cut the pork into slices 1/2-cm (1/4-in) thick.
Arrange in a bowl, skin side down, and pour over the seasoning sauce.
Steam over a high heat for 1 1/2 hours.
Drain off the gravy, reserving it for later use.
Cover the bowl with a warmed plate, then reverse it quickly to put the pork, skin side up, on the plate.
Adjust the seasoning of the gravy, pour it over the pork and serve.