Berkshire Pork Meat Ball with Preserved Mustard Greens 黑毛豬梅菜獅子頭

This classic recipe combines finely minced Berkshire pork shoulder with the bold umami of preserved mustard greens. Slowly sous vide for 24 hours, each meatball is incredibly tender, juicy, and packed with rich, savoury depth—a true comfort food elevated by premium ingredients. 這道經典料理選用細緻剁碎的黑毛豬肩肉，搭配醇香梅菜，經過24小時真空低溫烹調，造就肉質柔嫩、肉汁飽滿的極致口感。每一口都充滿濃郁鹹香，是傳統滋味與高品質食材的完美結合。

How to Cook / Reheat 烹調方法

1. Steam from frozen on high heat for 20 minutes, until heated through. 從冷凍狀態，以大火蒸20分鐘即可享用。

Keep Frozen 冷凍保存

FAQ

Q: Can I cook the meatballs directly from frozen?
A: Yes — no need to thaw. Steam on high heat for about 20 minutes until heated through.

Q: What gives these meatballs their savoury flavour?
A: Finely minced Berkshire pork shoulder and preserved mustard greens (梅菜), slow sous vide for 24 hours for a tender, juicy texture.

Q: How much does one package weigh?
A: Net weight 450g per package.

Net Wt. 450g 淨重450克。