Cooked Pork With Fat: Calories and Portion Weight

Cooked Fatty Pork

100 g

Calculation basis: Cooked edible lean and fat composite of leg, loin, shoulder and spareribs, USDA10188; excludes bone, lard, cured meat and added sauce.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

238kcal

Carbohydrate0 g 0%

Protein26.4 g 44%

Fat13.9 g 53%

Cooked Fatty Pork Nutrition Values

Nutrients	100 g	1 Weighed amount (100 g)
Calories(kcal)	238	238
Carbohydrate (g)	0	0
Protein (g)	26.36	26.36
Fat (g)	13.89	13.89
Fiber (g)	0	0
Cholesterol (mg)	88	88
Sodium (mg)	57	57
Potassium (mg)	341	341
Calcium (mg)	20	20
Iron (mg)	1.11	1.11
Vitamin A (µg RAE)	2	2
Vitamin C (mg)	0.1	0.1

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Cooked pork with its edible fat: calories and protein

The general reference for cooked pork eaten with its separable fat provides 238 kcal and 26.36 g protein per 100 g. A weighed 150 g cooked portion provides about 357 kcal and 39.54 g protein. Bones, fat left on the plate and separately served sauce are not part of that edible weight.

Does this describe every fatty cut?

No. The reference combines retail cuts from the leg, loin, shoulder and spareribs, including edible lean meat and fat. It is a general entry for cooked pork when the exact cut is unknown, rather than a pork-belly or chop analysis. When you know the cut, choose its cooked entry for a closer match.

The reference contains 13.89 g fat per 100 g, including about 4.89 g saturated fat. Leaving visible fat uneaten changes the amount you consume. Fully trimmed lean meat, rendered lard, bacon and cured sausage are separate foods.

Cooked ground pork is a separate example: 150 g provides about 446 calories and 31.16 g fat. The cooked composite here provides 357 calories and 20.84 g fat at that weight. The two records are not interchangeable simply because both describe pork.

Weighing before or after cooking

Use cooked weight with this table. Water and fat losses vary with the cut and cooking method, so 150 g raw pork cannot simply be entered as 150 g cooked pork. Exclude pan juices and fat you discard; account separately for a sauce poured back over the meat.

The same weighing issue arises with cooked beef containing separable fat: fat left on the plate changes what was eaten. Do not subtract an assumed fat percentage from either meat; use a record matching the cut and preparation consumed.

Sauces and cooking

The plain meat reference reports zero carbohydrate. A flour coating, honey glaze or sweet marinade changes that calculation. Its sodium value also does not describe salted or smoked pork. The FSA cooking guide advises cooking pork all the way through and checking with a thermometer.

Source

Values use USDA SR28 entry 10188. Zero carbohydrate, sugar and fibre are reported values. Vitamin A is 2 µg RAE; the separate 7 IU value is not substituted for it.