Proteins
Pork Belly Nutrition Facts
Pork belly is an uncured, fatty cut from the underside of the pig. It's the source of bacon when cured. Popular in Asian cuisines and trendy restaurants, it features layers of meat and fat that become incredibly tender when slow-cooked.
Nutrition Facts
Per 100g serving
Calories518
% Daily Value*
Total Fat
53.0g82%
Saturated Fat
19.3g97%
Trans Fat
0.3g
Polyunsaturated Fat
5.8g
Monounsaturated Fat
24.7g
Cholesterol
72mg24%
Sodium
32mg1%
Total Carbohydrate
0.0g0%
Dietary Fiber
-0%
Total Sugars
-
Protein
9.3g19%
Vitamin A
2mcg0%
Vitamin C
-0%
Vitamin D
0.5mcg3%
Vitamin E
0.2mg1%
Vitamin K
-0%
Vitamin B6
0.1mg8%
Vitamin B12
0.4mcg17%
Folate
1mcg0%
Calcium
4mg0%
Iron
0.5mg3%
Potassium
145mg3%
Magnesium
8mg2%
Zinc
1.0mg9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health Benefits
- ✓High in monounsaturated fat
- ✓Rich, satisfying flavor
- ✓Good for keto diets
- ✓Contains thiamin
- ✓Provides collagen
Best For
Keto dietAsian cuisineSlow cookingSpecial occasions
Storage
Refrigerate 3-5 days. Freeze up to 6 months. Best when slow-roasted or braised for tender results.
Serving Sizes
3 oz cooked440 cal
4 oz raw585 cal
100g518 cal
Frequently Asked Questions
Is pork belly the same as bacon?
Bacon comes from pork belly but is cured and often smoked. Fresh pork belly is uncured and has a milder, richer flavor. They're used differently in cooking.
How do you cook pork belly?
Score the skin, season generously, then slow roast at 325°F for 2-3 hours until tender. Finish at 425°F for crispy crackling. Braising in liquid also works well.
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