1x pack Slow Cooked Pork in Fennel & Red Wine

Aromatic fennel adds delicious flavour and crunch!

Availability: In stock

CODE: P764
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Intensely tasty, slow cooked pork, peppered with crispy fennel seeds and served with a red wine sauce.
  • Mouth-watering UK pork, braised in red wine and roasted till its topping of salted fennel seeds goes crispy!
  • Our chef has selected pork cheeks for their succulence when slow cooked
  • Cooks in the oven in under 45 minutes from frozen
Box Contains:

    • 1 pack, Pork in Fennel & Red Wine,
      4-6 pieces, 448g pack weight

  Professionally shock frozen
Free delivery on all orders over £80.00
Keep frozen at -18ºC. Defrost for 12 hours in the fridge, store below 5ºC once defrosted and use within 24 hours.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS

Pork cheeks (71%), sugar, fennel, salt, garlic, maize starch, rosemary, black pepper, thyme, sage, red wine sauce (26%) water, red wine (SULPHITES), beef stock (beef stock, water, sunflower oil), tomato puree, molasses, butter concentrate (MILK), maize starch, red wine vinegar (water, red wine), parsley, beet sugar, black pepper.

Nutritional Values: (typical per 100g):
Energy: 449 kJ / 107 kcal, Fat: 3.3g of which saturates: 1.2g, Carbohydrates: 2.1g of which are sugars 2.0g, Fibre: 0.5g, Protein: 17.2g, Salt: 0.3g.
Allow it to sit in its bag at room temperature for 10 minutes prior to roasting, whether frozen or defrosted. Set aside the red wine sauce sachet.

Remove packaging from meat and place along with all liquid from bag, into an ovenproof dish. Cook in a preheated oven at 200ºC/ Fan 190ºC/ Gas 6 for:

From defrosted: 30 - 35 minutes
From frozen: 40 - 45 minutes

Remove from the oven and drain the cooking liquor. Pour sauce sachet contents evenly over the meat. Return to the oven for a further 5 - 8 minutes.

Ensure the product is piping hot throughout.

Alternatives methods for Reheating Slow Cooked Mains

Please note:
Reheating the Slow Cooked Mains either by boil in the bag or microwave will not give the same results as cooking in the oven, as you will not get the caramelisation on the top of each portion.

Reheating using a Microwave (Based on a 800watt oven)

Defrost pouch for 12 hours.

Pierce pouch on one side only, place onto a microwaveable plate

Cook on full power for 3 minutes, carefully turn the pouch ¼ turn, cook for a further 3 minutes, ¼ turn again and cook for a final 2 minutes. Stand for 1 minute.

Empty the contents onto a serving dish or plate. Stir gravy if necessary.
(The Pork Cheeks have a sachet of sauce this will require heating in the microwave for 1 minute).

Always, remember pouch and contents will both be hot following heating.

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