Cooking Methods

• Pan-Seared: Cook over medium-high heat for 3–4 minutes per side until golden brown while keeping the meat juicy and tender.
• Grilled / BBQ: Grill over medium-high heat, turning occasionally to develop a lightly charred exterior and smoky flavour.
• Stir-Fry: Slice and stir-fry with vegetables, garlic, or your favourite sauce for 2–3 minutes over high heat.
• Shabu-Shabu / Hot Pot: If thinly sliced, cook in boiling broth for 10–15 seconds until fully cooked.
• Roasted: Roast at 180°C for 20–30 minutes, depending on the thickness of the cut, until tender and juicy.

Texture & Flavour

• Exceptionally tender with fine marbling throughout.
• Juicy and succulent with a rich, naturally sweet pork flavour.
• Well-balanced lean meat and fat provide a soft, smooth bite without being overly greasy.
• Delivers a rich aroma and savoury taste with every bite.
• Perfect for grilling, pan-searing, or stir-frying, offering restaurant-quality flavour and texture.

Preparation

1. Thaw overnight in the refrigerator (0–4°C) before cooking.
2. Remove from the refrigerator 15–20 minutes before cooking to allow the meat to reach room temperature.
3. Pat dry with a paper towel and season with salt, pepper, or your preferred marinade.
4. Cook thoroughly until the internal temperature reaches 71°C (160°F).
5. Allow the meat to rest for 3–5 minutes after cooking before slicing and serving.
6. Once thawed, do not refreeze. Consume promptly for the best quality and flavour.