We use real NZ pork. This is seasoned with our own recipe rub, smoked with mesquite and slow cooked for up to 16 hours. Like the beef, it is so tender it falls apart and melts in your mouth.
Pork (98%), Salt, Spices and Spice extracts, Sugar, Onion, Garlic, Yeast Extract, Thickener (1422), Anti-Caking Agent (551), Sunflower Oil. May contain traces of soy beans and gluten.
Eat Hot Or Cold
• Microwave: Microwave package for 30-40 seconds or until hot.
• Stove: Immerse package in hot water for 5-10 minutes or until hot.
Gluten free, no added preservatives, no artificial colours, no artificial flavours
• Keep refrigerated at or below 4oC.
• Best used within 5 days of opening.
We all enjoy pork belly, especially when we don't have to actually cook it! And this could not have been easier to prepare. Because the pork might be spicy (judging from the ingredients), I kept the rest of the meal simple. I had mashed some potatoes and opened a tin of marrowfat peas - she is British and they are her favourites. Since she is elderly and does not get out much, I try to spoil her when she does come. The meat was ready and on our plates in less than a minute and we were good to go. Whatever did we do before the days of microwaves?
As soon as I tasted it, I realised I had not needed to be concerned in case it was too spicy. The balance was just right, and the quantity was just right too. Although I had thought when I opened it that there would not be enough for two people, the meat was quite rich and there is no way either of us could have managed more than half the packet. I even ended up leaving one of my slices and putting it in the fridge for later because I had had enough.
I had my leftover slice later that evening but found it was not nearly so tasty once it had gone cold - it is quite fatty so I would recommend reheating it if there are leftovers another time. The 200g pack is quite expensive for the weight, but there again it did feed two people and there was even a little bit left over, so that would probably compare favourably to other meat servings. We also both loved the smoky flavour; it made the meat taste a little like wild pork instead of the farm-fed variety. When she first came to New Zealand she lived on a farm and the locals often called in with some wild pork: they used to cook it over a barbecue, which of course imparted a similar smoky flavour.
My friend said she was pleased that the meat was so tender because she had no trouble chewing it at all. When I had invited her over and had told her we were to be having pork belly, she was a little concerned in case it was tough. Her son had cooked fresh belly pork slices in a frying pan the week before, and she had found them quite difficult to chew. This was a different meat entirely, and she said she might even source some for herself. I told her she should be able to find it in her local supermarket. I hope she asks me over to share it when she does!
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