Chinese Tangerine Peel (Chenpi) Braised Pork
Chinese Tangerine Peel (Chenpi) Braised Pork is a classic Cantonese dish where succulent pork belly is slow-braised in a rich sauce infused with the aromatic, slightly citrusy depth of aged tangerine peel. The key ingredients are pork belly, dried tangerine peel, soy sauce, rock sugar, and Shaoxing wine. It is a beloved staple in Guangdong cuisine and dim sum restaurants.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to the pork belly, with minimal carbohydrates from the sugar and sauce. It provides significant calories (roughly 500-700 per serving), along with B vitamins and minerals like zinc and iron from the meat.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 800 mg |
| Iron | 3.5 mg |
| Potassium | 400 mg |
| Vitamin B1 (Thiamine) | 0.4 mg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 6 mg |
| Phosphorus | 250 mg |
| Selenium | 25 mcg |
| Zinc | 4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of aged tangerine peel (chenpi) is unique, as it not only adds a complex, fragrant aroma that cuts through the richness of the pork but is also prized in traditional Chinese medicine for aiding digestion and reducing phlegm.
