Cooking Methods

• Hot Pot & Shabu-Shabu: Dip the pork slices into boiling broth for 5–10 seconds until fully cooked. Avoid overcooking to maintain their tenderness and juiciness.
• Stir-Fry: Cook over high heat with vegetables, mushrooms, or your favourite sauce for 1–2 minutes.
• Sukiyaki: Simmer gently with sukiyaki sauce, tofu, mushrooms, and vegetables for a rich and savoury meal.
• BBQ / Griddle: Grill briefly over medium-high heat until lightly browned and fully cooked for a smoky, flavourful finish.

Texture & Flavour

• Thinly sliced for quick and even cooking.
• Richly marbled with a perfect balance of lean meat and creamy fat.
• Tender, juicy, and succulent with a naturally sweet pork flavour.
• Delivers a smooth, melt-in-your-mouth texture without being overly greasy.
• Ideal for hot pot lovers who appreciate premium-quality pork with rich flavour and delicate marbling.

Preparation

1. Thaw overnight in the refrigerator (0–4°C) before cooking.
2. Separate the slices gently after thawing for even cooking.
3. No washing is required. Pat dry lightly with a paper towel if needed.
4. Cook thoroughly until the pork is fully cooked before serving.
5. Once thawed, do not refreeze. Consume promptly for the best quality and flavour.