This thinly sliced meat is cut from the delicious Iberico Pork Collar part.
Iberico Collar Slice is perfect for any hotpot occasion as the size of the meat is larger than the usual belly slices.
Texture of the meat is with a balanced marbling of fats and meats that gives good flavor to tenderness combo.
Ideal for Steamboat, Hot Pot, Shabu Shabu or Simple Stiry Fry with Garlic and Onion.
Squid Meatball-Firm and elastic meatball with a taste of the sea.
Cooking Method:
i. Boil for around 10 minutes until the meatballs float.
ii. Fry at 180°C for 3 minutes.
iii. Steam for 10-15 minutes using high heat after water is boiled.
iv. Thread the meatballs into skewers and barbecue until heated through and golden brown.