Ingredients
INGREDIENTS: Pork Belly (59%), Smoky Potato and Cauliflower Purée (24%) [Potato, Water, Whole Milk, Cauliflower, Butter (Milk), Chicory Root Fibre, Garlic Purée, Salt, Cornflour, Smoked Sunflower Oil], Pork Rind, Caper and Herb Vinaigrette [Water, Olive Oil, Capers, Cider Vinegar, Extra Virgin Olive Oil, Parsley, Brown Sugar, Lemon Zest, Dill, Chive, Tarragon, Mustard Flour, Spirit Vinegar, Black Pepper, Sea Salt, Mustard Husk, Pimento, Turmeric], Sugar, Garlic Powder, Thyme, Rosemary, Cumin, Bay.
Nutrition information
| Typical Values | Per 100g | 1/2 of a pack (332g**) |
|---|---|---|
| Energy | 1077kJ / 259kcal | 3575kJ / 860kcal |
| Fat | 18.9g | 62.7g |
| Saturates | 7.3g | 24.2g |
| Available Carbohydrate | 2.5g | 8.3g |
| Sugars | 1.6g | 5.3g |
| Fibre | 0g | 0g |
| Protein | 19.7g | 65.4g |
| Salt | 1.53g | 5.09g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| ** When cooked according to instructions 780g typically weighs 664g. | - | - |
| When cooked according to instructions. | - | - |
Allergy Information
Preparation and Usage
SCAN HERE TO SEE HOW TO COOK & PLATE LIKE A CHEF
How to Prepare and Plate
1. Decant the meat and juices from the pouch into the foil tray and place fat side up. For the crackling, put the pork rind onto a wire rack, pat dry and generously sprinkle with salt and 1 tsp of oil.
2. Place both in the oven and cook for 25 minutes, basting the pork belly regularly to intensify the flavour. Make sure the pork rind is nice and crisp before removing. Rest for 5 minutes.
3. While the pork belly and crackling are resting, heat the unopened sachets in a saucepan of simmering water for 2 minutes. Remove and allow to stand for 2 minutes. Gently shake the caper & herb vinaigrette sachet before opening.
4. For best results, carve the pork belly against the grain to your desired thickness.
5. To plate, pour the smoky potato & cauliflower purée onto the plate. Place the sliced pork belly on top and drizzle over the caper & herb vinaigrette. Break the crackling into chunks and serve on top.
Oven
Storage
Net Contents
Produce of
Made using British pork.
Recycling
Return to
Manufacturer Address
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