Chaozhou Frozen Meat (Teochew Pork Aspic)
A silky, savory Cantonese cold dish that melts in the mouth, traditionally served with fish sauce and cilantro.
Ingredients
pork belly
500 g
pork front trotter
750 g
pork skin
250 g
cilantro
250 g
fish sauce
150 g
MSG
2 tsp
rock sugar
3 tsp
zhu sauce (a Chaoshan seasoning, similar in color to dark soy sauce, slightly sweet)
3 tsp
alum
0.5 tsp
water
3 cup
Instructions
1
Step 1
Scrape the pork belly, pork trotters, and pork skin clean and cut them into chunks (each piece of pork belly about 100 g, pork trotter about 200 g, pork skin about 50 g).
2
Step 2
Blanch each of the above meat ingredients in boiling water for about 1 minute, then remove and rinse clean.
3
Step 3
Place 1500 g of water in a wok and bring to a boil. Add rock sugar, zhu sauce, and fish sauce. Place a bamboo rack at the bottom and arrange all the meat on top of the rack. First bring to a boil over medium heat, then reduce to low heat and simmer for about 3 hours until soft and tender.
4
Step 4
Remove the meat and place it in a clay pot (skin side down). Return the concentrated stock in the wok (about 750 g) to the stove and bring to a gentle boil. Add alum and skim off the foam, then add MSG. Strain the soup through a clean cheesecloth and pour it into the clay pot.
5
Step 5
Place the clay pot with the meat and soup on the stove and bring to a gentle boil. Remove from the heat, allow to cool and set into a jelly. Turn out onto a plate and serve with cilantro and fish sauce.
