Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 2 cups water
- 1 cup white vinegar
- 1 teaspoon ground pepper, black only
- ½ tablespoon salt, iodized or rock only
- ½ cup minced garlic
- 1 kilo pork belly or (2 ½ kilos sliced boneless pork belly)
- cooking oil
Directions
In a small bowl, combine water, vinegar, pepper, salt, and garlic. Stir until salt is completely dissolved. Set aside.
Arrange pork slices lengthwise in a large plastic storage container and pour the vinegar marinade over them. Leave in the refrigerator for a couple of hours or overnight.
When ready to cook, drain marinade and place pork strips in a colander or sieve to let the rest of the marinade drip off. Pat dry with paper towels to remove more excess liquid.
Heat oil in a large frying pan. Fry pork strips until golden brown and crunchy at the edges.
Blot the fried pork strips with paper towels to remove excess oil. Serve while hot.