Commonly used to make stew or soup. Pork tendon is rich in protein and collagen, has the ability to nourish and restore liver and blood functions. Is able to repair loose and weak joints, muscles, tendons and ligaments, all of which are important to hold our skeletal structure together.
- 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.
- Drain dry and place the tendons in a pot with just enough water to cover them.
- Braise over medium heat for 20 minutes or until thoroughly tender.
- 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.