Iberico Pork Collar Hotpot Slices – Rich, Juicy & Incredibly Flavourful!

Experience the exceptional taste and tenderness of our Spanish Iberico pork collar hotpot cuts. Sourced from premium Iberico pigs, these slices are renowned for their rich marbling, delivering an intensely juicy, buttery-soft texture with a deep, nutty sweetness that sets them apart from regular pork. Whether grilled or simmered in a hotpot, the Iberico pork collar maintains its succulent bite, infusing every dish with its delicate umami flavour.

Indulge in Bold Flavours with Our Iberico Collar Hotpot Bundle

Our exclusive hotpot bundle includes a premium Iberico pork collar, a bold BBQ sauce and a satay soup base, allowing you to enjoy this speciality in multiple ways. On the grill, the slices sear in just 5 min, forming a light, smoky crust while keeping the inside juicy and tender. In a hotpot, they cook in just 5-7 min, absorbing the deep, savoury BBQ sauce while remaining silky and flavourful.

For the perfect finishing touch, dip the Iberico pork slices into our satay sauce, a mildly spicy, nutty blend of peanuts and aromatic spices. This adds an irresistible sweet-savoury contrast, enhancing the buttery richness of the pork and bringing out its signature depth of flavour. Whether grilled or enjoyed in a hotpot, these Iberico collar cuts promise an indulgent and unforgettable dining experience.

Cooking Suggestions: How to Cook Iberico Pork Collar Hotpot Slices

• Best cooking methods: BBQ (yakiniku), searing, hotpot.
• Grill: Sear for 3 min per side over high heat.
• Hotpot bundle: Meat + BBQ sauce + satay dipping sauce in one. Simmer the meat for 5–7 min in a boiling BBQ sauce and dip in the satay sauce.
• Perfect for: Japanese, Korean or Chinese-style hotpots.

Serving Suggestions: What to Pair Iberico Pork Collar Hotpot Slices With

• Vegetables: Napa cabbage, shiitake mushrooms, baby corn, lotus root.
• Carbs: Udon noodles, steamed jasmine rice, garlic fried rice.
• Dipping Sauces: Ponzu, sesame sauce, spicy miso, satay sauce.
• Sides: Pickled daikon, kimchi, seaweed salad.
• Beverages: A glass of light red wine, warm sake, or iced tea.