No. 07
Pork Cheek in Red Wine with Potatoes
Pork cheek braised in red wine until it falls apart. Bring bread.
- Pork cheek braised until it shreds
- A glossy red wine sauce with thyme and bay
- Soft potato to soak it up
Per pouch
- kcal
- 481
- protein
- 32g
- carbssugars 6 g
- 46g
- fatsaturates 5.8 g
- 18g
- salt
- 1.3g
High protein
The sum: 32 g × 4 kcal = 128 of 481 kcal, 27 %
EU law allows “high protein” from 20 % of the energy from protein (Reg. (EC) 1924/2006).
- 27 % of energy from protein
- 437 kcal per 100 g dry
- 117 kcal per 100 g prepared
- 6.7 g protein per 100 kcal
A night at anchor
About this pouch
Pork cheek braised slowly in red wine with onion, carrot, tomato, bay and thyme until it shreds under a spoon, in a glossy sauce with soft potato. Carrillada is a Spanish bar and Sunday dish, and the richest main in the range: the one to save for when the day has earned it. At anchor, with the engine off and the cockpit lit, it turns the evening into a proper dinner. It's cooked first, then freeze-dried whole, so the long afternoon of braising is already done. Kettle water from the galley, 8 minutes with the zip closed, and a spoon is all you need.
Food information
- Name of the food
- Freeze-dried ready meal of pork cheek in red-wine sauce with potatoes
- Net quantity
- 110 g
- Ingredients
- potato (made with 186 g of potato per 100 g of product), pork cheek (made with 155 g of pork cheek per 100 g of product), red wine (contains sulphites), onion, carrot, crushed tomato, leek, olive oil, garlic, salt, herbs, paprika, spices.
- Ingredient quantities
- made with 155 g of pork cheek per 100 g of product; made with 186 g of potato per 100 g of product; red wine 38 %
- Allergens
- sulphites. Allergens are printed in bold in the ingredient list.
- Water activity and shelf life
- aw ≤ 0.60 · 24 months
- Storage
- Store in a cool, dry place. Once opened, use within 24 hours; once prepared, eat straight away.
- Food business operator
- Alexander Neurohr (Stock Up), [address], San Luis de Sabinillas, Manilva (Málaga), Spain.
- Lot and best-before
- The lot number and best-before date are printed on the pouch.
Nutrition declaration
| Nutrient | per 100 g | per pouch (110 g) | per 100 g prepared |
|---|---|---|---|
| Energy | 1,834 kJ / 437 kcal | 2,018 kJ / 481 kcal | 492 kJ / 117 kcal |
| Fat | 16 g | 18 g | 4.3 g |
| of which saturates | 5.2 g | 5.8 g | 1.4 g |
| Carbohydrate | 41 g | 46 g | 11 g |
| of which sugars | 5.5 g | 6 g | 1.5 g |
| Fibre | 5.2 g | 5.8 g | 1.4 g |
| Protein | 29 g | 32 g | 7.8 g |
| Salt | 1.2 g | 1.3 g | 0.32 g |
Prepared: 110 g with 300 ml of water.
Average values calculated from the recipe.
Preparation
- of water, hot or cold
- 300ml
- hot water
- 80–100°C
- with hot water
- 8min
- with cold water, time varies
- 20min
- Open the pouch and take out the oxygen absorber.
- Add 300 ml of water, hot (80–100 °C) or cold. The amount is the same.
- Stir and close the zip.
- Wait 8 minutes with hot water, or about 20 with cold water. The cold time varies with the water and the recipe.
- Stir again and eat from the pouch. No cooking needed.
Soaked in cold water, it is the same food eaten cool and a little softer. Eat it straight away, like any prepared pouch.
Questions about this pouch
- What is carrillada?
- Pork cheek, a small, hard-working muscle that turns tender when it's braised slowly. In Spain it's served in a wine sauce with potatoes, as here.
- Can I make it with cold water?
- Yes, in about 20 minutes, and the time varies. The sauce is at its glossiest hot.