This recipe has Fat (total lipid) as 107% and Sodium as 106% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 38.5% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 107% of RDA
• Fiber: 5.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 12.7% of RDA
• Sodium: 106% of RDA
• Sugar: 13.3% of RDA
• Vitamin A (IU): 12.6% of RDA
• Vitamin B6: 20.3% of RDA
• Vitamin C: 74.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 6.8% of RDA
• Manganese: 7.3% of RDA
• Niacin: 37.5% of RDA
• Potassium: 11.5% of RDA
• Zinc: 9.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
11.7
g
11.693
Calories
771
770.652
Fiber
1.61
g
1.615
Iron
0
mg
0
Protein
14.2
g
14.233
Sodium
1438
mg
1437.796
Sugars
4.15
g
4.154
Fat (total lipid)
65.5
g
65.517
N
0
0
pork belly|soy sauce (regular)|chicken broth|shaoxing wine|granulated sugar|sesame oil|white pepper (dry)|grape seed oil|garlic (fresh)|ginger (fresh)|cornstarch|star anise|cinnamon (ground)|asian red chili (medium/dry)|orange peel
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PREPARATION
PREPARING THE SAUCE
1.
In a bowl, combine soy sauce, broth, rice wine, sugar, cinnamon, sesame oil and white pepper.
2.
Dissolve the cornstarch in 1/4 cup water.
3.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4.
Add the soy sauce mixture; bring to a boil.
5.
Reduce heat to medium and cook for 1 minute.
6.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
PREPARING THE PORK
7.
Clean the pork belly and cut into 2-3cm cubes.
8.
Place a wok filled with enough cold water over high heat.
9.
Add in pork cubes and boil for 5 minutes.
10.
Drain pork cubes and clean the wok.
SIMMERING THE PORK
11.
Add the pork back into the wok, along with enough sauce to completely coat all of the pork pieces.
12.
Pour in hot water to submerge all pork cubes. Add in star anise, orange peel, and dried chili peppers. Bring it to a boil and turn down the heat to low fire. Stew for 15-20 minutes.
13.
Pour the mixture into a large pot and stew over low for 50-60 minutes.
14.
Add some salt according to the individual’s taste. Pick out the star anise, orange peel, and dried chili peppers. Turn off the heat.
15.
Using a slotted spoon (to mainly just spoon out pork), spoon a few spoonfuls onto a plate over white rice or into a bowl.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
97% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 771
Protein 14.2 g
Carbohydrates 11.7 g
Iron 0 mg
Fiber 1.61 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
