Guideline Daily Amounts
1/2 of a pack
- Energy
- 5188kJ 1250kcal
- Fat
- 99.0g
- Saturates
- 38.3g
- Sugars
- 6.0g
- Salt
- 1.89g
of an adult's reference intake*
Typical values per 100g: Energy 1221kJ / 294kcal
Highlights
- With a Smoky Garlic Butter Bean Purée and Hot Honey & Orange Fennel
- Made with British Outdoor Bred Pork Porchetta
- Cooks in 35 Mins
Description
Slow cooked pork belly and shoulder with a 'nduja stuffing, pork rind sheet, fennel with butter with orange juice, honey and chilli and sachet of butter bean and garlic purée.For more information about our strict welfare and quality standards visit tescoplc.comOur Finest Chef's Collection has been skilfully developed by our chefs to bring you delicious, restaurant quality cuisine to enjoy at home, without the hard work. Care and consideration have gone into every element of the dish to create a mouth watering centrepiece, perfect for sharing between two. Curated by our chefs, ready for your kitchen Boneless, rolled pork belly, generously stuffed with Italian 'nduja and slow cooked for 3.5 hours. Served with hot honey & orange buttered fennel, a smoky garlic butter bean purée, and finished with perfectly crisp crackling. Made with British outdoor bred pork and Italian 'nduja. Pork belly is renowned for its irresistibly moist and succulent texture, achieved as the layers of rich, flavourful fat melt during cooking. This boneless joint has been stuffed and rolled before being gently slow cooked for 3.5 hours to give a tender, flavourful dish.
© Tesco 2025.
Pack size: 1100G
Ingredients
INGREDIENTS: Pork (59%), Butter Bean and Garlic Purée (16%) [Water, Butter Beans, Extra Virgin Olive Oil, Lemon Juice, Soya Beans, Garlic Purée, Sugar, Cornflour, Rice, Salt, Sea Salt, Smoked Sunflower Oil, Alcohol], Fennel with Butter with Orange Juice and Honey (12%) [Fennel, Butter (Milk), Concentrated Orange Juice, Honey, Cayenne Pepper, Chilli Flakes, Concentrated Lemon Juice], Pork Rind, 'Nduja Paste [Pork, Red Chilli Powder, Chilli Purée, Paprika, Salt], Chestnuts, Water, Smoked Water, Rice Flour, Gram Flour, Fennel, Sage, Nutmeg, Cornflour.
Allergy Information
For allergens, see ingredients in bold.
Produce of
Not for EU
Made using British and Italian pork.
Made using British and Italian pork.
Number of uses
Pack contains 2 servings
Net Contents
1.1kg ℮
Preparation and Usage
How to prepare and plate01 Decant the meat and juices from the pouch into the foil tray and place fat side up. For best results, scrunch up foil into two balls and position either side of the porchetta to help it stand.02 For the crackling. decant the pork rind onto a wire rack fat side down, pat dry and generously sprinkle with salt and 1 tsp of oil. Place the wire rack in the centre of the oven and cook for 25 minutes or until pork rind crackles. Rest for 5 minutes before serving.03 Place the porchetta Into the oven and cook for 25 minutes. Decant the fennel from the pouch. Drizzle a tsp of oil into a frying pan and sear for 2 minutes either side on a medium heat. Remove the porchetta from the oven and add the fennel alongside. Cook for a further 10 minutes for maximum succulence. Rest for 5 minutes.04 While the porchetta rests, heat the unopened sachet in a saucepan of simmering water for 2 minutes. Remove and leave to stand for 2 minutes.05 To plate, carve the porchetta into two equal slices, remembering to remove the string.Open the sachet and spread the purée evenly across the plate.Place the sliced porchetta on top and position the fennel alongside. Break the crackling into chunks and serve on top.Important: Not suitable for microwave cooking. All appliances vary, these are guidelines only. Check food is piping hot throughout before serving.Cooking InstructionsRemove product from carton and place fennel pouch and purée sachet to one side.- Decant the meat and juices from the pouch into the foil tray provided and place fat side up. For best results, scrunch up foil into two balls and position either side of the porchetta to help it stand.- For the crackling, decant the pork rind onto a wire rack fat side down, pat dry and generously sprinkle with salt and 1 tsp of oil. Place the wire rack in the centre of the pre-heated oven and cook for 25 minutes or until pork rind crackles. Rest for 5 minutes before serving.- Place the porchetta into the oven and cook for220°C/Fan 200°C/Gas 7, 25 minsDecant the fennel from pouch. For best results, drizzle a tsp of oil into a frying pan and sear for 2 minutes on either side on medium heat. Remove the porchetta from the oven and decant the fennel into the foil tray alongside the porchetta. Cook for a further 10 minutes for maximum succulence.10 mins.- Rest for 5 minutes.- While the porchetta rests, heat the unopened sachet in a saucepan of simmering water for 2 minutes or until warmed through. Remove and leave to stand for 2 minutes.- To plate, carve the porchetta into two equal slices, remembering to remove the string. Open the sachet and spread the purée evenly across the plate. Place the sliced porchetta on top and position the fennel alongside. Break the crackling into chunks and serve on top.
| Typical Values | Per 100g | 1/2 of a pack (425g**) |
|---|---|---|
| Energy | 1221kJ / 294kcal | 5188kJ / 1250kcal |
| Fat | 23.3g | 99.0g |
| Saturates | 9.0g | 38.3g |
| Carbohydrate | 3.5g | 14.9g |
| Sugars | 1.4g | 6.0g |
| Fibre | 0g | 0g |
| Protein | 17.6g | 74.8g |
| Salt | 0.45g | 1.89g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
| ** When cooked according to instructions 1100g typically weighs 850g. | - | - |
Follow the preparation guidelines above.
Not suitable for freezing.
Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown.
Oven
Instructions: 220°C/ Fan 200°C/Gas 7 35 mins Remove product from carton and place fennel pouch and puree sachet to one side. Decant the meat and juices from the pouch into the foil tray provided and place fat side up. For best results, scrunch up foil into two balls and position either side of the porchetta to help it stand. For the crackling, decant the pork rind onto a wire rack fat side down, pat dry and generously sprinkle with salt and 1 tsp of oil. Place the wire rack in the centre of the pre-heated oven and cook for 25 minutes or until pork rind crackles. Rest for 5 minutes before serving. Place the porchetta into the oven and cook for 25 minutes. Decant the fennel from pouch. For best results, drizzle a tsp of oil into a frying pan and sear for 2 minutes either side on a medium heat. Remove the porchetta from the oven and decant the fennel into the foil tray alongside the porchetta. Cook for a further 10 minutes for maximum succulence. Rest for 5 minutes. While the porchetta rests, heat the unopened sachet in a saucepan of simmering water for 2 minutes or until warmed through. Remove and leave to stand for 2 minutes. To plate, carve the porchetta into two equal slices, remembering to remove the string. Open the sachet and spread the purée evenly across the plate. Place the sliced porchetta on top and position the fennel alongside. Break the crackling into chunks and serve on top.
Microwave
Instructions: Not suitable for microwave cooking.
Carton. Recycle
Sachet. Don't Recycle
Pouch. Don't Recycle
Tray. Recycle
Manufacturer Address
Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.
Return to
Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.com
Using product information
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