Now, enjoy this sous vide gourmet delicacy usually found only in fine, white-tablecloth restaurants. Fresh (not smoked) volcano pork shanks are hand-brushed with a chef-prepared herb and vegetable glaze, then slowly oven-roasted for 5 hours to fork-tender perfection.
All the cooking is done for you...just boil in included pouch for 25-30 minutes, add chef-prepared sauce and serve. You won't find an easier to prepare, more delectable gourmet entree than this one.
Reheating Frozen Product (10°F):
BOILING: Place frozen product in a pot of boiling water IN THE BAG. Reheat for 25 – 30 minutes or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place frozen product in a steamer IN THE BAG. Reheat for 25 – 30 minutes or until an internal temperature of 165°F, remove from bag and serve.
After entreé is hot, open bag and place portion on plate, then close top of bag and shake to emulsify/ thicken the sauce.