Pork belly seem fattening but the nutrients in ‘pork’ is excellent containing high protein, high B1 vitamins and a good source of B2, B6, B12 and Niacin. The iron in pork is easy for the body to absorb, also aiding the absorption of iron from bread and vegetables. It is also a valuable source of zinc and selenium.
Here is an easy way of cooking pork which I often used for meats to retain it’s ‘tenderness’.
Choosing a pork belly with the degree of fat of you choice, marinate the meat overnight to let the herb flavor and salt settle into the meat.
I use HOT POT but you can also use a CUISINART or HEAVY LID PAN to which will conceal and retain the heat for a longer period than a thin aluminum pan.
The meat is wrapped in a plastic wrap first and double wrapped with ziploc before placing it inside the 70degree (C) hot water.
After 30 minutes or so……you will have a very TENDER BRAISED PORK which you can slice as steak.