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Pork Belly Cole Slaw
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Nutrition Facts
Serving Size 220 g
(Approx. 4 Servings)
Amount Per Serving
Calories 500 Calories From Fat 410
% Daily Value*
Total Fat 45 g 29%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 20 mg 17%
Sodium 260 mg 11%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 8 g
Vitamin A 2% • Iron 6%
Vitamin C 35% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Belly Cole Slaw
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Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
10 Oz pork belly, chopped
1/4 cup(s) Central Market 4 Leaf Balsamic Vinegar
2 Tbsp Zatarain's Creole Mustard
8 Oz H-E-B Shredded Cabbage
1/4 cup(s) green onions, chopped
1 medium Red Delicious apple, chopped
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Instructions

1
Place skillet over medium heat for 1 minute then add olive oil and tilt to coat pan.
2
Add pork belly and cook, turning frequently, until brown on all sides. Remove to drain on paper towels.
3
Combine balsamic vinegar and mustard, and mix well.
4
In large serving bowl, combine cabbage, green onions, and apples. Mix well and toss with vinegar mixture.
5
Place cooked pork belly on top of slaw and serve.
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