Cooked lean diced pork, as purchased, likely to be from leg or shoulder steak. Baked, roasted, fried, stir-fried, grilled or BBQ’d with butter, dairy blend or margarine.
All pork that has been coated with batter, breadcrumbs or tempura. Baked, roasted, fried, stir-fried, grilled or BBQ’d in any type of fat or oil.
Lean pork mince, as purchased, likely to be from leg or shoulder. Baked, roasted, fried, stir-fried, grilled or BBQ’d in an undefined fat or oil.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed vegetable protein, spices and water. Sausages cooked by boiling, casseroling, microwaving, poaching, steaming or stewing.
Cooked lean diced pork, as purchased, likely to be from leg or shoulder steak. Baked, roasted, fried, stir-fried, grilled or BBQ’d with no added fat.
All pork that has been coated with batter, breadcrumbs or tempura. Baked, roasted, fried, stir-fried, grilled or BBQ’d with no added fat.
A salad commonly containing leafy green vegetables such as lettuce, rocket or spinach and tomato, cucumber, carrot, onion and capsicum, with added cheese and beef, lamb or pork. Does not contain added salad dressing.
Raw pork from 4 cuts (round, rump, topside and silverside) from the hind portion of the carcase, as purchased without removal of internal and external fat.
Lean pork mince, as purchased, likely to be from leg or shoulder. Baked, roasted, fried, stir-fried, grilled or BBQ’d in any defined oil (except olive oil and canola oil).
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed vegetable protein, spices and water, with added flavours. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 16 minutes. Sausages drained on absorbent paper after cooking.
