Braised Pork Knuckle (2-2.5kg)
This popular Thai-Chinese recipe is made by braising our free range Kurobuta pork knuckle for hours in a blend of five spice mix, rice wine and soya sauce. Large enough for a small feast, its decadent flavours are a family favourite and we know yours will love it too!
Thaw overnight or place the entire unopened bag in a pot of hot water for approximately 35-40 mins until the contents are completely warmed through. For an authentic dining experience, try it with blanched Organic Bok Choy over jasmine rice.
Store in the freezer (-18C or colder) for up to 6 months. Once thawed store chilled (0-4 C) until consumed. We recommend eating within 2-3 days of thawing.