Double boiled for more than 12 hours, our pork collagen soup is thick, creamy and rich in flavour. This is a great soup base for hotpot or for noodle dishes. No preservatives, MSG or artificial flavouring. If you are using for hotpot, you need at least 2kg.

A special collaboration between Miss Tam Chiak and Chef Cao Yong. 

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Ingredients: Pork Bones, Pig Skin, Pork, Old Mother Hen, Dried Sole Fish, Leek, Ginger, Salt, Sugar

Directions: 
1) Defrost frozen pork collagen soup.
2) Pour content into empty pot and bring to boil. Add water as desired.