Lamb Aspic
Tender mutton is slow-simmered with aromatics, then chilled in its own gelatin-rich broth until set into a sliceable aspic—a classic Chinese cold dish.
Story
In traditional Chinese cuisine, meat aspics like this were prized as much for their practicality as their elegance. The technique of using pork skin to achieve a natural set was common in an era before commercial gelatin, and the long, gentle simmer with white radish, star anise, and cinnamon draws out every bit of flavor from the goat ribs. Once chilled, the aspic slices cleanly into jewel-like pieces, each one a mosaic of tender meat suspended in translucent jelly. Served cold as an appetizer or part of a banquet's cold platter, it's a dish that rewards patience with something both beautiful and deeply satisfying.
Ingredients
skin-on goat rib meat
2.5 kg
pork skin (raw)
500 g
soy sauce
150 g
caramel coloring
10 g
rock sugar
100 g
MSG
5 g
cooking wine
100 g
scallion and ginger
100 g
white radish
500 g
star anise and cinnamon
50 g
water
2 kg
Instructions
1
Step 1
After washing the mutton with clean water, place it in a pot together with the pork skin, add clean water, and bring to a boil over heat. Once it reaches a rolling boil, immediately remove from heat, then rinse clean in fresh water and return to the pot.
2
Step 2
Add the white radish, scallions, crushed ginger, cinnamon bark, fennel, yellow wine, sugar, soy sauce, and salt, then add fresh water to submerge the mutton and other ingredients. Bring to a boil over high heat, then reduce to low heat and simmer until the mutton is tender, then remove from heat.
3
Step 3
Remove the lamb, remove all the bones, and spread it out in a clean flat dish. Strain the broth and solids in the pot through a fine sieve to remove debris, then adjust the seasoning to taste. Pour the broth over the lamb in the dish, set aside to cool, then refrigerate until set.
4
Step 4
Remove from the refrigerator before serving, slice the jellied mutton into pieces, arrange on a plate, and it is ready to serve.
