Braised Pork Belly in Jus, 250 gram - 1 piece (Frozen)
Braised Pork Belly in Jus, 250 gram - 1 piece (Frozen)
Braised Pork Belly in Jus, 250 gram - 1 piece (Frozen)
Braised Pork Belly in Jus, 250 gram - 1 piece (Frozen)

Braised Pork Belly in Jus, 250 gram - 1 piece (Frozen)

Regular price
$12.00
Sale price
$12.00
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Pork belly braised in brown sauce, tender and juicy. Ideal to serve with mashed potato or sauerkraut, one of the comfort dishes and all times favourite. 

Delivery Frozen 

Wine Pairing: Rhone valley type of wine (syrah, grenache)

Reheating (best to thaw prior reheating)

*Time and temperature may vary according equipment

Bain Marie: with pouch, 85C in simmering water, 15 minutes
traditional Oven: Without pouch, 180∘C, 10 minutes
Microwave: Without pouch, 700W, 3 minutes

Video: https://youtu.be/J8koJryQQV4

Ingredients: Pork belly,  *brown sauce, flour, butter, seasonings, tomato paste, tomato concasse, butter, salt, pepper. sugar caramel
*Brown sauce(vegetarian): maltodextrin, starch, rice, sugar, yeast extract, onion powder, coloring apple, hibiscus, xanthan, spices, citric acid

Weight: 250 grams

Servings: 1 person

Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating

Shelf life: 1 year from production day
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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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*Photos are for illustration only. Garnishes, decoration, tableware are not included
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Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore. Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting. Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences. You can follow him on youtube or instagram: @Chefjulienbompard