Slow Cooked Suckling Pig 慢煮脆皮乳豬

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Slow Cooked Suckling Pig 慢煮脆皮乳豬

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  • 2 pcs (¼ pig) / 2 (¼隻乳豬)


奄尖廚房經典菜色!  80oC慢煮5小時至肉質軟腍。食前放入焗爐烤香,真正的皮脆肉嫩!

Picky Gourmet's Signature Dish! The suckling pig is slow cooked at 80oC for 5 hours until the meat is tender yet juicy. Pop it into the oven before serving and you have a truly crackling suckling pig!

May contain traces of cereals containing gluten, peanut and tree nuts products.



Storage 貯存方法:

Keep frozen 保持冷凍



乳豬件拆袋,皮向上放焗爐烤架上; 哩狀汁液另分開煮熱待用。  焗爐預熱至210oC,放入乳豬件烤約40分鐘 -  1小時至皮金黃香脆。自焗爐取出待10分鐘與醬汁伴食。

Serving suggestion:

Remove from bag and put on a roasting rack, skin side up. Preheat oven to 210oC and roast pig for 40 min to  1 hour until skin is brown and crispy. Rest for 10 min. Serve hot with separately reheated sauce.