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Ready to Eat Iberico Pork Char Xiu 即煮黑毛猪叉烧 (From 250g to 350grams)

RM 35.00
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Ready to Eat Iberico Char Xiu (即煮黑毛猪叉烧)

Note:

Belly contain High Fats due to Natural Characteristic of Iberico Pork (only for fat lovers, please choose another product if fat is not your preference)

花肉脂肪偏高基于黑毛猪的个性和本质 (只适合偏爱高脂的朋友们,如果不能接受的请另选别的产品)

  • A marvelous crossover of Spanish Iberico Pork Belly with Chinese "Fork Roast style Chargrill in a tantalizing barbeque sauce.
  • This is a perfect combination of juicy, tender and perfect charred belly together with a mouth watering sweet and savory sauce.
  • Fat Lovers will love this as the lean meat and fat ratio is 70:30, a Sinful and Delicious piece!
  • Packaging: Frozen and Vacuum Sealed with Food Grade Sous Vide Bag and Heat Resistance up to 100c Degrees.
  • NOTE: 70-80% Fat / 20-30% Lean Meat (due to Iberico's characteristic)

  • 最美味的猪肉食谱之一:著名的广东蜜汁叉烤搭配西班牙黑毛猪五花肉!
  • 结果??制成了这道完美的烤五花肉,嫩滑多汁,配上浓郁咸甜可口的酱汁
  • 仅适用于脂肪爱好者,因为此叉烤的肥肉比为是70%肥肉和30%瘦肉
  • 包装:冷冻和真空密封,采用食品级铝袋,耐热性高达100摄氏度


Please take note on Cooking Instruction:

Method 1

  • No Defrost Needed, Immerse whole packaging in Hot/Boiling Water for 10 Minutes. 
  • Remove from Packaging and Oven Bake or Air Fryer for 5 minutes each side and you're Ready to Serve.

Method 2:

  • Defrost and Remove from Packaging and Oven Bake or Air Fryer for 5 minutes each side.


烹饪说明:

方式一

  1. 不需解冻,只需将未开封的包装袋子在开水里煮10分钟
  2. 将肉从包装里取出,用烤炉或空气炸锅烤两侧5分钟就可以食用了

方式二

  1. 解冻,将肉从包装里取出,用烤炉或空气炸锅烤两侧5分钟就可以食用了


Cooking Instructions:

Pictures & Videos shown are for illustration purpose only (图片仅供参考,请以实物为准)

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