Braised pork: one of the hot dishes, with pork belly as the main material, it is best to choose three layers of fat and thin meat to do. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.

Nutrition per100g:

Energy: 489 175 kcal. Heat: 1995 kJ. Vitamin B: 60.02 mg. Protein: 76,86 grams. Fat: 482, 5g. Carbohydrate: 5 1, 24g. Folic acid: 1, 32 micrograms. Dietary fiber: 0.58 g suitable for people:

Ordinary healthy people and people with diseases can eat it, but if they eat too much, they will consume too many calories, and the excess calories will be converted into fat and stored in the human body, leading to obesity and various diseases. Eating too much or eating cold food can easily lead to flatulence or bloating and diarrhea. For fat and lard, people with high blood pressure or hemiplegia (stroke) and people with gastrointestinal deficiency and cold, insufficient fat, excessive phlegm and dampness, and indigestion should use it with caution or eat less. It is suitable for yin deficiency, dizziness, anemia, senile dry cough without phlegm, dry stool and malnutrition. People with excessive damp and heat, excessive phlegm and thick and greasy tongue coating are not allowed to eat pork.