Ginger-Braised Pork Belly With Pak Choy & Pickled Carrots Recipe
Recipe By Taste
Try this asian-style pork belly roast for a new take on a family favourite by curtis stone.
4.3
11 Rating -
Rate
Non Vegdiet
5hr 30minstotal
30minsPrep
5hr Cook
5hr 30m.total
30m.Prep
5hr Cook
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Ginger-Braised Pork Belly With Pak Choy & Pickled Carrots Recipe
- 1 kilogram Coles pork belly roast
- 100 gram Fresh ginger, peeled and sliced
- 10 Cloves garlic, bruised and peeled
- 10 gram Fresh thyme sprigs
- 1 tablespoon Black peppercorns
- 1 L salt-reduced chicken stock
- 2 teaspoon Brown sugar
- 1 teaspoon Soy sauce
- 2 teaspoon Olive oil
- 1 bunch Pak choy or baby bok choy, base trimmed, leaves separated
- 1/4 cup Shelled roasted unsalted peanuts, coarsely chopped
- 0.67 cup Loosely packed fresh coriander leaves
- 2 Medium carrots, peeled and cut into matchstick-size strips
- 1/2 cup Rice wine vinegar
- 1/2 cup Water
- 1 tablespoon Sugar
Nutrition
value
value
590
calories per serving
29 g Fat46 g Protein36 g Carbs12 g FiberOther
Current Totals
- Fat29g
- Protein46g
- Carbs36g
- Fiber12g
MacroNutrients
- Carbs36g
- Protein46g
- Fiber12g
Fats
- Fat29g
Vitamins & Minerals
- Calcium296mg
- Iron15mg
- Vitamin A3605mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B61mg
- Vitamin B9124mcg
- Vitamin B12< 1mcg
- Vitamin C46mg
- Vitamin E2mg
- Copper2mcg
- Magnesium199mg
- Manganese7mg
- Phosphorus462mg
- Selenium82mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste