View cart “SC3. Iberico Pork BB Spare Rib with Balsamic Vinegar (4 Finger Ribs) 意大利黑醋燒西班牙豬肋骨” has been added to your cart.
SC15. Braised Shanghainese Pork Knuckle 紅燒元蹄
1) Bring 2L of water to a boil.
2) Set it to LOW HEAT, and place the vacuum pack into the saucepan.
3) Let sit for 30 mins.
4) Carefully take out the package as contents may be hot. Cut open the package and enjoy