Pork Belly with Winter Ale and Red Onion Gravy

Serves 2 – 3 A heartwarming staple! Our lightly smoked Pork Belly will cook to perfection, with the sweetness and tang of demerara sugar and mustard to wake your palette combined with the divine gravy made from our red feather ale, all you have to do is cook, serve and enjoy!

Ingredient Information

Pork (54%), Onions (11%), Water, Red Feather Ale (9%) [Spring Water, Malt, Hops, Yeast], Beef Stock [Salt, Potato Starch, Maltodextrin, Yeast Extract, Flavouring, Sugar, Beef Extract, Acidity Regulator (E363), Vegetable Oil (Palm)], Tomato Paste [Tomato, Salt], Cornflour, Rapeseed Oil, Worcestershire Sauce (Malt Vinegar (From Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavourings), Demerara Sugar, Maille Dijon Original Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt, Acid (Citric Acid), Preservative (Potassium Metabisulphite)), Black Treacle (Made From Cane Molasse), Salt, Thyme, Porcini Mushroom Powder (Porcini Mushroom Powder), Black Pepper, Rosemary

Allergy Information
For Allergen Information, see Ingredients in bold.

Storage Information

0 - 5 Deg. C

Cooking Information

Pork Belly: Cook from chilled. Place in the middle of preeheated oven and cook for 40-45 min at 180°C / Gas mark 4 Make sure the product is piping hot. Gravy: Empty the gravy pouch into small sauce pan, reheat on a low heat until piping hot. Keep stirring while reheating.

Country of Origin
United Kingdom