Description
PREPARATION: Start to heat up the garnish in a pan or in a cooking pot over medium heat. Cut the meat into your desired pieces then add to the garnish and heat the mix thoroughly. The meat collagenous gravy is a natural substance produced during the sous-vide process which adds extra flavour to the dish. Melt it in!
INGREDIENTS: pork cheeks, lardoons, Hungarian noodles (wheat flour, eggs, salt), stew sauce (duck fat, onion, garlic, paprika, tomato, red paprika powder, caraway seeds, pork bone), balsamic vinegar, champion mushrooms, thyme. Pickled vegetables: marinated red onion and Hungarian “csalamádé” (red onion, cabbage, carrot, cucumber, pearl onion, water, salt, sugar, vinegar, citric acid, caraway seeds, coriander seeds, bay leaves).
CALORIE INTAKE
(CALORIES PER 100 G)
Energy
(kJ)
749
Energy (kcal)
179
Fat
(g)
7,8
Saturated fat (g)
7,8
Carbs
(g)
17
Sugar
(g)
1,97
Protein (g)
10,6
Salt
(g)
0,4
Fibre
(g)
2,4
