Overview
A high-lipid pork cut celebrated for its rich flavor and tenderizing fat cap, widely used in rich broths and stir-fries.
Food note
To mitigate the excessive lipid load Parboil the cut briefly before integrating it into the main dish. Pairing with high-fiber cruciferous vegetables or daikon radish aids in emulsifying the fats and supports digestive function. Avoid combining with heavy Refined carbohydrates to prevent severe metabolic overload.
Pros
- Highly palatable
- Rich in B1
- Tender texture
Cons
- Extreme caloric density
- High saturated fat
- Low protein ratio
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 386 kcal | 14.4 g | 0.1 g | 34.6 g |
Per 50 g50 g | 193 kcal | 7.2 g | 0.05 g | 17.3 g |
Per 100 g100 g | 386 kcal | 14.4 g | 0.1 g | 34.6 g |
Per 150 g150 g | 579 kcal | 21.6 g | 0.15 g | 51.9 g |
Per 200 g200 g | 772 kcal | 28.8 g | 0.2 g | 69.2 g |
Per 250 g250 g | 965 kcal | 36 g | 0.25 g | 86.5 g |