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.
- 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.