Mexican · Dinner
Pork Belly and Salsa Bowl (High-Protein)
Crisped pork belly cubes seared until fat renders and edges shatter, served over black beans and lime rice with fresh tomato-onion salsa, cotija cheese, and a fried egg. Smoky, citrus-bright Mexican flavours with high protein and fibre in one bowl.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
712Calories
52.3gProtein
38.9gFat
48.6gCarbs
4.8gSugar
9.6gFiber
1180mgSodium
416mgChol
14.2gSat Fat
980mgPotassium
230mgCalcium
5.4mgIron
1.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the pork belly dry, cut into 1-inch cubes, then season all over with cumin, chilli powder, salt, and pepper.
2
Sear
Place pork fat-side down in a dry skillet over medium heat for 12–15 minutes, turning occasionally, until fat renders and edges crisp.
3
Prep
Dice the tomato and onion, mince the jalapeno, chop the cilantro, then combine in a bowl with the lime juice to make salsa.
4
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat, crack in the egg, and fry for 2–3 minutes until whites set and yolk centre jiggles.
5
Plate
Spoon beans and rice into a bowl, top with pork belly, salsa, fried egg, and scatter cotija cheese over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 1 cup180g, cooked black beans
- 1 cup200g, cooked white rice
- 22 eggs
- 22 small tomato (about 90g)
- 11 onion (about 30g)
- 11 jalapeno
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 2 oz56g cotija cheese
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
