PREPARATION INSTRUCTIONS:

• Char siu and colcannon are both best warmed in a pot of steadily simmering water in the vacuum bags they are packed in. Simmer for approximately 15 minutes.
• Carefully remove bags from water, cut open and serve with the included herb butter and chili salt

INGREDIENTS: pork, shao xing wine, tamari, hoisin, brown sugar, salt, white pepper, mirin, sesame oil, annato, garlic, ginger, potatoes, sour cream, cream, milk, butter, arugula, kale, parsley, scallion, olive oil, mint, lemon zest, chili salt (salt, spices, chili)