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Diced Pork is great for slow-cooking and stews. Braising using a small amount of liquid is the best method for cooking stewing beef. Braising can be done on your stovetop, in a slow cooker or in the oven, depending on your recipe. Before you start preparing the pork, be sure to pat it dry with paper towels. This helps it brown more evenly. If your recipe calls for a spice rub or seasoning mix, now's the time to sprinkle it on. Salt and pepper works great, too. It will result in tender pork that melts in your mouth.

Nutrition

Nutritional Facts

Amount per 100g

Calories (kcal)

220 Fat (g)

16 Saturates (g)

5 Salt (g)

<1

Protein (g)

19 Allergens

100% Pork.

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.