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Picture of Ginger-Braised Pork Belly with Shiitake and Kimchi
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2935 kcal 147 %
  • Fat 271 g 416 %
  • Saturated 90 g 448 %
  • Carbs 54 g 18 %
  • Fiber 17 g 66 %
  • Protein 58 g 116 %
  • Cholesterol 327 mg 109 %
  • Sodium 4042 mg 168 %
  • Calcium 232 mg 23 %
  • Magnesium 203 mg 48 %
  • Potassium 3493 mg 74 %
  • Iron 6 mg 36 %
  • Zinc 9 mg 78 %
  • Phosphorus 1008 mg 144 %
  • Vitamin A 40 µg 4 %
  • Vitamin C 88 mg 98 %
  • Thiamin (B1) 2 mg 165 %
  • Riboflavin (B2) 2 mg 142 %
  • Niacin (B3) 32 mg 203 %
  • Vitamin B6 2 mg 136 %
  • Folate equivalent (total) 198 µg 49 %
  • Vitamin B12 4 µg 159 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 8 mg 54 %
  • Vitamin K 105 µg 87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ginger-Braised Pork Belly with Shiitake and Kimchi

Ingredients

  • 1 pound meaty pork belly, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 2 1/2 cups chicken stock or low-sodium broth
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons vegetable oil
  • 1/2 pound shiitake mushrooms—stems discarded, caps quartered
  • 3/4 pound daikon, peeled and cut into 2-by-1/2-inch sticks
  • 1/2 cup kimchi

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