Bitter Melon Pork Skin Aspic
A crystal-clear, bitter-savory cold dish made by mixing pork skin aspic with bitter melon, chicken, and other ingredients.
Ingredients
bitter melon (seeded, washed, diced)
150 g
pork skin (dehaired, cleaned)
200 g
cooked chicken (cut into small pieces)
250 g
cooked carrot (decoratively cut)
100 g
cooked egg (yolk diced)
1
canned peas
25 g
peach slices
to taste
peppercorns
to taste
refined salt
to taste
bay leaves
to taste
shallots
to taste
Instructions
1
Make the pork skin aspic
Dehair and wash the pork skin until clean. Add peppercorns, refined salt, bay leaves, and shallots, then simmer in water until the pork skin breaks down. Add egg white and a pinch of refined salt, stir, bring to a boil, strain out the impurities, and let it cool until it sets into a meat jelly. Reserve for later.
2
Prepare the bitter melon
Seed, wash, and dice the bitter melon. Stir-fry in a wok until cooked through, then remove and set aside.
3
Combine and mold
Dice the cooked egg yolk, cut the cooked chicken into small pieces, decoratively cut the cooked carrot, and arrange them together with the peas and peach slices in a rectangular porcelain dish. Melt the pork skin jelly and pour it over the arranged ingredients. Chill again until fully set, then serve.
