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{"id":3480,"date":"2024-02-27T15:13:09","date_gmt":"2024-02-27T14:13:09","guid":{"rendered":"https:\/\/www.xplore-randovive.fr\/wordpress\/?post_type=product&p=3480"},"modified":"2025-11-24T22:07:00","modified_gmt":"2025-11-24T21:07:00","slug":"porc-effiloche-barbecue-125g-firepot","status":"publish","type":"product","link":"https:\/\/www.xplore-randovive.fr\/wordpress\/boutique\/porc-effiloche-barbecue-125g-firepot\/","title":{"rendered":"PORC EFFILOCHE BARBECUE 125g – 2024 – FIREPOT"},"content":{"rendered":"Porc britannique fum\u00e9 au ch\u00eane et cuit lentement sur l’os pendant la nuit. Servi avec une sauce barbecue traditionnelle, du riz et une relish d’oignon rouge piquante.<\/p>\n
\u2605\u2605\u2605\u2605 TGO Magazine, mai 2021. \u00ab\u00a0Recommand\u00e9 : Ingr\u00e9dients de qualit\u00e9\u00a0\u00bb<\/p>\n
Un favori de la cuisson lente
\nNous ne l\u00e9sinons pas sur les moyens lorsqu’il s’agit de notre porc effiloch\u00e9 au barbecue. Chaque \u00e9paule de porc est g\u00e9n\u00e9reusement enduite d’un m\u00e9lange d’\u00e9pices maison, fum\u00e9e, puis cuite \u00e0 feu doux pendant 15 heures. Pendant la cuisson, les saveurs des \u00e9pices douces et fum\u00e9es, du ch\u00eane et de la viande se combinent jusqu’\u00e0 ce que le porc se d\u00e9tache de l’os. Avec une bonne portion d’oignons rouges marin\u00e9s pour ajouter du piquant, c’est un plat sucr\u00e9, acidul\u00e9 et d\u00e9licieux, id\u00e9al pour une soir\u00e9e pass\u00e9e autour du feu de camp.<\/p>\n
Pays de fabrication :<\/strong> UK<\/p>\nIngr\u00e9dients :<\/strong> Riz basmati (57%), porc effiloch\u00e9 (\u00e9paule de porc fum\u00e9e au bois (19%), vinaigre de cidre, sucre de Demerara, citron, \u00e9pices, sel), oignon rouge marin\u00e9 (oignon rouge (11%), vinaigre de vin rouge, sucre de Demerara, \u00e9pices, sel).<\/p>\nAllerg\u00e8nes :<\/strong> Aucun<\/p>\nPoids :<\/strong> 125g (normal)<\/p>\nCalories :<\/strong> 610kcal (Normal 125g)<\/p>\nConsommation d’eau :<\/strong>\u00a0300ml (normal 125g)<\/p>\nPr\u00e9paration :<\/strong> Ouvrir le sachet et retirer l\u2019absorbeur d’oxyg\u00e8ne (petit sachet)<\/strong><\/span>. Verser de l\u2019eau bouillante jusqu\u2019au niveau indiqu\u00e9 \/ volume indiqu\u00e9 sur l’emballage. M\u00e9langer, fermer le sachet et laisser reposer 15 minutes.<\/p>\n <\/p>\n
![](\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/3749\/8433\/files\/dietary-req-chilli.jpg?17915260743048671188\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
Porc britannique fum\u00e9 au ch\u00eane et cuit lentement sur l’os pendant la nuit. Servi avec une sauce barbecue traditionnelle, du riz et une relish d’oignon rouge piquante. \u2605\u2605\u2605\u2605 TGO Magazine, mai 2021. \u00ab\u00a0Recommand\u00e9 : Ingr\u00e9dients de qualit\u00e9\u00a0\u00bb Un favori de la cuisson lente Nous ne l\u00e9sinons pas sur les moyens lorsqu’il s’agit de notre porc […]<\/p>\n","protected":false},"featured_media":3483,"template":"","meta":[],"product_brand":[],"product_cat":[91,92],"product_tag":[],"class_list":{"0":"post-3480","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-firepot","7":"product_cat-vente-lyophilise","9":"first","10":"instock","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"yoast_head":"\n
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