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Thai Crispy Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.324
Energy (kCal)5286.708
Carbohydrates (g)-
Total fats (g)541.0201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score the skin on the belly of pork crossways with a sharp knife. | 2. Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt. | 3. Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry. | 4. Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork belly 2 1/4 lb 5286.7080000000005 0.0 95.324 541.0201
    thai coconut vinegar 1/2 cup - - - -
    salt 4 tablespoons - - - -
    sunflower oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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