Slow Cooked Hoisin Pulled Pork
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 147 kcal | 7% |
| Fat | 9.0 g | 13% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 5.0 g | 2% |
| of which sugars | 3.9 g | 4% |
| Fibre | 0.26 g | — |
| Protein | 11.3 g | 23% |
| Salt | 0.31 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
400ge How to cook Pork (67%), Hoisin Sauce (20%) (sugar, water, hoi sin sauce (red miso (water, soybean, rice, salt, alcohol), soft brown sugar, rice vinegar, water, garlic purée, concentrated plum juice, chinese five spice (cassia, coriander, fennel, star anise, ginger, clove), caramelised sugar powder, rapeseed oil), soya sauce (soy sauce (water, soybean, wheat, salt, alcohol), water, sugar, salt), modified maize starch, spirit vinegar, mirin wine (rice, water, alcohol, glucose syrup), garlic purée, colour (plain caramel), acidity regulator (lactic acid), preservative (potassium sorbate), five spice (cassia cinnamon, fennel, ginger, star anise, clove), cayenne pepper), Water, Crispy onions (onion, palm oil, wheat flour, salt), Sugar, Maize starch, Chinese five spice (aniseed, cinnamon, fennel, black pepper, clove), Cinnamon, Ginger, Colours (beetroot red, paprika extract). ! ALLERGY ADVICE
- E150aPlain caramelColour
- E160cPaprika extractColour
- E162Beetroot redColour
- E202Potassium sorbatePreservative
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.