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Spiced Poached and BBQ Pork Belly

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)141.1162
Energy (kCal)3938.9973
Carbohydrates (g)39.6974
Total fats (g)352.4229
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the pork belly in a flat ovenproof dish and cover with Hot water. Season with salt and pepper. Place on the BBQ (or stove) and bring to the boil. Add all of the above ingredients and mix thoroughly and continue to poach for 1/2 hour. Remove from the liquid and allow to cool slightly. | 2. Place the liquid in a pan and reduce very quickly until a sticky glaze. | 3. BBQ (or grill) the Pork Belly slowly until cooked and a lovely golden brown, when almost done start to baste the belly with the sticky glaze to finish it off. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 kg trimmed lean 3760.0673 0.0 139.1025 350.7063
    coriander 1 cup 3.68 0.5872 0.3408 0.0832
    chili pepper 1 chopped 1.25 0.2956 0.0625 0.0062
    star anise 2 - - - -
    clove 2 cloves - - - -
    cinnamon 1 - - - -
    hoisin sauce 3 tablespoons 105.6 21.1584 1.5888 1.6272
    lime zest 1 - - - -
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0

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



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