Dried Pork Tendon 猪脚筋

Pork tendon, also called Zhutijin in Chinese, is made by processing and drying fresh pork tendon. The tendons have a chewy texture and they are high in collagen. Commonly used to make stew or soup. It is also rich in colloids and has the effect of invigorating qi and tonifying deficiency, strengthening muscles and bones.

INSTRUCTIONS

1. Deep-fry the pork tendons in hot oil until the pork tendons start to shrink and crisp then remove and soak in a basin of cold water for at least 2 hours or until soften.
2. Drain dry and place the tendons in a pot with just enough water to cover them.
3. Braise over medium heat for 20 minutes or until thoroughly tender.
4. Alternatively: Soak the pork tendon in clear water for about 12 hours, cut it in half, and blanch it with ginger and spring onions. 

Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.

Precaution: Seal in an airtight container after opened.