Braised Pork Hock in Preserved Bean Curd Sauce
南乳豬手
Fall-off-the-bone pork hock doused in a tangy creamy bean curd sauce.
Package Content: 550g
INGREDIENTS
Pork hock, Bean curd sauce (soybean, rice wine, salt, sugar, red rice, wheat flour, magnesium chloride), Peanuts, Spices, Herbs, Salt, Sugar, Light soy sauce (water, soybeans, salt, wheat, sugar, caramel colour, potassium sorbate, disodium inosinate, disodium guanylate), Dark soy sauce (water, caramel colour, sugar, salt, soybeans, wheat, lactic acid, potassium sorbate, disodium inosinate, disodium guanylate), Oyster sauce (water, sugar, salt, oyster extract, monosodium glutamate, modified corn starch, wheat flour, caramel colour), Modified corn starch, Water
Fall-off-the-bone pork hock doused in a tangy creamy bean curd sauce.
Package Content: 550g
INGREDIENTS
Pork hock, Bean curd sauce (soybean, rice wine, salt, sugar, red rice, wheat flour, magnesium chloride), Peanuts, Spices, Herbs, Salt, Sugar, Light soy sauce (water, soybeans, salt, wheat, sugar, caramel colour, potassium sorbate, disodium inosinate, disodium guanylate), Dark soy sauce (water, caramel colour, sugar, salt, soybeans, wheat, lactic acid, potassium sorbate, disodium inosinate, disodium guanylate), Oyster sauce (water, sugar, salt, oyster extract, monosodium glutamate, modified corn starch, wheat flour, caramel colour), Modified corn starch, Water
PREPARATION METHOD
- For best quality, thaw before steaming
- Remove plastic film from the tray and place in the steamer
- Steam over boiling water for 12-15 minutes (20-25 minutes if steaming from frozen)
- Ensure internal core temperature reaches 74°C before serving
