Photo: Sam Loyd
Crisp pork belly with Chinese greens
13 ingredients
Serves 4-6
openrecipes
James Martin pays homage to Ken Hom with this crisp pork belly seasoned with Chinese spices.
Estimated Nutrition (whole recipe, rough)
595
Calories
29g
Protein
41g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 kg/3lb 5oz boneless pork belly
- 4 tbsp coarse sea salt
- 2 tbsp ground roasted Sichuan pepper
- 2 tsp freshly ground white pepper
- 2 tbsp Chinese five-spice powder
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- 4 spring onions
- 150g/5½oz mangetout
- 4 heads bok choi
- 1 red chilli
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes