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12 hour Roast Pulled Pork Hog, Tagliatelle & Roast Pepper


  • 2 servings of Roast Pulled Pork (Total 420g)
  • 2 servings handmade Tagliatelle
  • 2 servings of Roast pepper fondue


  • Bring a pan of water up to boil, add the Pork pouch when boiling – now turn down & simmer for 12 mins
  • After 8 mins , start to heat up your roast pepper fondue in a saucepan on a light heat & warm up 
  • After 12 mins Remove the pork pouch from the boiling water & rest
  • Now bring the pan back up to boil and add salt
  • Drop in the taglaitelle & cook for 4 mins & drain
  • Stir the pasta in to the fondue so all coated
  • Plate up the pasta 
  • Open the Pork pouch 
  • Carefully spoon the pork on top of the tagliatelle   


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