Pork Skin Aspic for Pan-Fried Buns

Name: Pork Skin Aspic for Pan-Fried Buns
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 600 g Pork back skin (de-fatted and de-haired); 2400 g Cold water; 40 g Scallion; 40 g Ginger; to taste White pepper (sprinkled on the broth)

Aspic for the filling of pan-fried buns; simmer until thickened into a paste and set.

3h 20m

Easy

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Ingredients

Pork back skin (de-fatted and de-haired) 600 g

Cold water 2400 g

Scallion 40 g

Ginger 40 g

White pepper (sprinkled on the broth) to taste

Instructions

Cooking

Trim the pork back skin of any excess fat and hair, blanch it, then add the cold water, scallion, and ginger. Bring to a rolling boil over high heat, then reduce to low and simmer until the skin is soft and falling apart.

Grinding

Remove the pork skin, scallion, and ginger from the pot; discard the scallion and ginger. Rinse the pork skin briefly in cold water, then pass it through a meat grinder until finely ground.

Reducing and Setting

Return the ground pork skin to the original broth and bring it back to a simmer, skimming off any foam as it cooks. When the broth thickens to a paste-like consistency, remove from heat, sprinkle with white pepper, and let it cool and set into a jelly naturally.