WHAT YOU'LL NEED
- ½ kg. pork belly, butterfly cut
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 pc. carrot, cut into 6 strips
- 1 pc. green/ red bell pepper, cut into strips
- butcher's twine
- 3 cups water
- ½ tsp. black pepper
- 1 pc. white onion, quartered
- 1 pc. Knorr Pork Cube
- 2 cups oil
- For the sauce:
- 2 cups water
- 1 pack Knorr Complete Recipe Mix Ginataang Gulay
- 2 tbsp. cheddar cheese, grated
- 1 pc. green bell pepper, choppped
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
1636kcal
Energy (kJ)
6845kJ
Protein (g)
12.5g
Carbohydrate incl. fibre (g)
5.7g
Carbohydrate excl. fibre (g)
4.2g
Sugar (g)
2.8g
Fibre (g)
1.5g
Fat (g)
175.4g
Saturated fat (g)
34.8g
Unsaturated fat (g)
131.5g
Monounsaturated fat (g)
51.0g
Polyunsaturated fat (g)
80.6g
Trans fat (g)
0.0g
Cholesterol (mg)
87mg
Sodium (mg)
362mg
Salt (g)
0.91g
Vitamin A (IU)
3362IU
Vitamin C (mg)
34.2mg
Calcium (mg)
46mg
Iron (mg)
0.89mg
Potassium (mg)
363mg
Total
6544kcal
27380kJ
49.8g
22.6g
16.6g
11.3g
6.0g
701.8g
139.3g
526.2g
204.0g
322.2g
0.0g
350mg
1450mg
3.63g
13448IU
136.9mg
186mg
3.56mg
1451mg
Let's Get Cooking
- 1 Let’s begin by seasoning the pork belly with salt and pepper. Place the carrots and bell peppers over then roll them to form a big pork belly roll. Tie the belly using a butcher’s twine or any food grade twine to ensure that the filling will not come out and the pork belly will hold its structure.
- 2 Next, get a pot and mix the 3 cups water, Knorr Pork Cubes, salt, pepper and onions. Place stuffed pork in the mixture and simmer for 20 minutes.
- 3 Allow the pork belly to cool down before frying it in hot oil until brown and crispy.
- 4 Let’s now move on to making the sauce. You just have to mix all the ingredients in and allow it to simmer until thickened. Add more chopped green bell peppers and serve the sauce on the side.