Tulip Japanese Recipe Luncheon Meat Pork 200g

Has a firm texture and is sliceable.
Country/place of Origin
Denmark
Preparation
Cooking directions:
-. In a nonstick skillet with a little oil, fry eggs so the yolk becomes soft
-. Saute the Tulip Pork Luncheon Meat, peppers and onions in a pot with olive
oil until they are crispy
-. Add chopped tomatoes and cook a few more minutes, serve together with the
fried eggs and a piece of toasted bread

Storage
Store in a cool, dry place
Ingredients
Pork, Water, Potato Starch, Sodium Caseinate (Milk origin), Salt, Stabiliser
(Sodium Triphosphate), Spice Extracts, Antioxidant (Sodium Ascorbate), recovered
Sodium Nitrate
Nutrition Info
Attributes
Per Serving (100G)
Energy
290kcal
Monounsaturated Fat
0g
Protein
14g
Total Fat
24g
Saturated Fat
0g
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Carbohydrate
4g
Dietary Fibre
0g
Sodium
2.1g