Pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly also is a popular menu item among restaurant chefs who appreciate its versatility, flavor, and texture.
Pork Belly
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13598): 170 Calories; 60 Calories from fat; 7g Total Fat (2.8 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.1 g Monounsaturated Fat; 0 g CLA Fat;) 80 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 3.01 mg Iron; 330 mg Potassium; 0.37 mg Riboflavin; 5.23 mg NE Niacin; 0.64 mg Vitamin B6; 3.83 mcg Vitamin B12; 239.4 mg Phosphorus; 3.93 mg Zinc; 23.52 mcg Selenium; 61.99 mg Choline.
Pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed.
