Crystal Pork Knuckle Aspic
A traditional Jiangsu specialty made from boned pig's trotters that are braised and then chilled into a clear, crystal-like aspic with a tender, savory flavor.
Ingredients
pork front knuckle (bone removed)
750 g
Sichuan peppercorns
7 g
star anise
5 g
scallion, ginger
12 g each
fine salt
15 g
MSG
12 g
aromatic vinegar (condiment)
15 g
Shaoxing wine (original text had suspected typo)
to taste
saltpeter water (for marinating)
to taste
alum (for setting)
0.5 g
Instructions
1
Marinating
Remove the bones from the pork knuckles, prick small holes all over the meat surface with an iron skewer. Sprinkle saltpeter water evenly over each knuckle, then rub with salt. Once the meat turns red, remove it, soak in water to remove the astringent taste, scrape off any dirt on the skin, then wash with warm water.
2
First Boiling
Place a pot on the stove, add clean water, put in the pork knuckles and boil until the bloody foam stops rising, then remove and wash clean.
3
Braising in Brine
Take another pot, pour in the old brine, add a small amount of clean water. Put Sichuan peppercorns, star anise, scallion and ginger into a small cloth bag, tie the opening tightly and add to the pot. Then add fine salt and Shaoxing wine. Bring to a rolling boil over high heat, press the knuckle meat tightly with a plate, move to low heat and simmer for about 3 hours until the knuckle meat is tender, then remove from the pot.
4
Pressing and Setting
Place the cooked knuckle meat skin-side down in a square tray, spread flat and press tightly. Bring the old brine in the pot to a boil, skim off the floating oil, add alum and a small amount of clean water, skim off floating oil again. Then ladle the hot brine into the tray with the knuckles, making sure the meat is fully submerged. Let it cool in a cool place to set into aspic, and the Crystal Pork Knuckle is done.
5
Serving
When serving, cut into slices and arrange on a plate, serve with shredded ginger and aromatic vinegar for better flavor.
