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Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
1: 0: 8: 3 Salt pork: 2 oz. 60: 470: 3: 0: 0: 55: Meat and poultry. Meat and poultry Food Measure Grams Calories ... Food Measure Grams Calories Protein Carb Fiber ...
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE. [2] Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork.
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As a readily available by-product of modern pork production, ... Nutritional value per 100 g (3.5 oz) Energy: 3,765.6 kJ (900.0 kcal) Carbohydrates. 0 g. Fat. 100 g.
Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meats used in char siu.
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