Ingredients 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
0.25 cup Shelled roasted unsalted peanuts, coarsely chopped
0.6699999999999999 cup Loosely packed fresh coriander leaves
2 Medium carrots, peeled and cut into matchstick-size strips
0.5 cup Rice wine vinegar
0.5 cup Water
1 tablespoon Sugar
Nutrition value
590
calories per serving
29 g Fat46 g Protein36 g Carbs12 g FiberOther
Current Totals
29 g Fat
46 g Protein
36 g Carbs
12 g Fiber
MacroNutrients
Carbs
36 g
Protein
46 g
Fiber
12 g
Fats
Fat
29 g
Vitamins & Minerals
Calcium
296 mg
Iron
15 mg
Vitamin A
3605 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
124 mcg
Vitamin B12
0 mcg
Vitamin C
46 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
199 mg
Manganese
7 mg
Phosphorus
462 mg
Selenium
82 mcg
Zinc
7 mg
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
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