From our Sandbach counter
Diced Pork
£5.00
Tender pieces of pork ready for curries, casseroles, stir-fries and slow-cooked dishes.
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Diced Pork
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
A little extra at the table
Give a braising cut time to become tender, then taste the sauce before serving.
What goes with it?
Try cabbage, potatoes and apple, with Pinot Noir or an alcohol-free apple spritz.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.