Know what’s on your plate
Pork belly
Calories & nutrition facts
fresh, raw
Nutrition facts
Per 100 g% DV- Calories 518 kcal —
- Protein 9.3 g 19%
- Carbohydrate 0 g 0%
- Fat 53 g 68%
- Saturated fat 19 g 97%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 32 mg 1%
- Cholesterol 72 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 0.3 mg 0%
- Vitamin E 0.39 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.4 mg 33%
- Riboflavin (B2) 0.24 mg 19%
- Niacin (B3) 4.6 mg 29%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.84 µg 35%
Minerals
- Calcium 5 mg 0%
- Iron 0.52 mg 3%
- Magnesium 4 mg 1%
- Phosphorus 108 mg 9%
- Potassium 185 mg 4%
- Zinc 1 mg 9%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 0%
- Selenium 8 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 518 | 9.3 g | 0 g | 53 g |
| 1 × oz | 113 g | 585 | 11 g | 0 g | 60 g |
| 1 × lb | 453.6 g | 2350 | 42 g | 0 g | 241 g |
| 2 × oz | 226 g | 1171 | 21 g | 0 g | 120 g |
| ½ × oz | 56.5 g | 293 | 5.3 g | 0 g | 30 g |
| 3 × oz | 339 g | 1756 | 32 g | 0 g | 180 g |
| 4 × oz | 452 g | 2341 | 42 g | 0 g | 240 g |
Similar foods
- Streaky pork bellyfresh, raw682 kcal / 100 g
- Pork belly for roastingraw324 kcal / 100 g
- Pork belly flankmedium fat, without rind (S X), raw489 kcal / 100 g
- Pork belly joint/slicesraw, lean and fat258 kcal / 100 g
- Cured pork bellyuntrimmed, raw294 kcal / 100 g
- Pork flankraw217 kcal / 100 g
- Pork baconraw602 kcal / 100 g
- Baconraw400 kcal / 100 g
- Salt porkcured, raw748 kcal / 100 g
- Whole piece pork belly with rindraw268 kcal / 100 g
Questions about Pork belly
How do you get crispy crackling on pork belly?
Pat the rind very dry, score it without cutting into the meat, and rub salt into the cuts. Roast rind-side up at 220°C for 25–30 minutes, then lower the oven to 160°C and cook until tender; leave it uncovered in the fridge overnight first if you have time.
How long should you slow-roast pork belly?
After the initial high-heat blast for crackling, allow roughly 2–3 hours at 160°C for a piece about 1–1.5 kg. It is ready when a skewer slides easily into the meat; rest it for 15–20 minutes before carving.
How should you choose pork belly for roasting?
Look for an even layer of meat and fat, with the rind attached and unscored if you want to make crackling yourself. A piece with a fairly even thickness cooks more uniformly than one that tapers sharply.
How long does pork belly keep in the fridge?
Keep raw pork belly covered on the bottom shelf and cook it within two days. Refrigerate cooked leftovers within two hours and eat them within three to four days, reheating until piping hot.
What dishes use pork belly?
Roast pork belly with crackling is a classic, while Chinese red-braised pork belly, or hong shao rou, is slowly simmered until tender in a savoury, sweet sauce. Its richness also works well with sharp pickles or a tangy slaw.
What can you use instead of pork belly?
For a roast, pork shoulder gives tender meat but has less distinct layers of fat and won’t produce the same crackling. For thin strips in a stir-fry, streaky bacon can work, though it is cured and saltier.
How much fat is in pork belly?
Pork belly is a fatty cut: a 100 g portion has 53 g of fat, including 19 g of saturated fat.
Source: USDA FoodData Central 167812 · per 100 g · carbohydrate per EU label, fibre excluded
