Cooking Methods

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

Texture & Flavour

• Thinly sliced from premium pork collar for quick cooking.
• Beautifully marbled with a perfect balance of lean meat and fat.
• Exceptionally tender, juicy, and succulent with a naturally sweet pork flavour.
• Soft, smooth texture that remains moist after cooking.
• Delivers a rich, savoury aroma with every bite, making it ideal for hot pot and Japanese-style dishes.

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 necessary.
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.