Chinese Pork Jelly
Chinese Pork Jelly
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g clean pork rind
- 900 ~ 1200 ml water
- 1 tbsp. baking soda
- 1 tsp. salt
- 1 tbsp. Sichuan peppercorn
- 1 tbsp. Chinese cooking wine
- 4 scallions
- 2 pieces ginger
- salt ( , optional)
- 1/2 tbsp. oyster sauce
- 1 tbsp. light soy sauce
- 2 garlic cloves ( , chopped)
- 1 tbsp. sesame oil
- 1 tbsp. chili oil
- 2 tbsp. water
- chopped green onion and coriander
Instructions
- 1
In a large pot of water, add salt, scallion, ginger and Sichuan peppercorn seeds. Cook for 5-8 minutes. Then transfer out and remove the fat with knife. Try to remove all of the fatty layer on the surface and remove any hair.
- 2
Add baking soda or (alkaline powder) and salt on the pork rind. Message for a while then you will white tissues coming out. Clean with hot water until the water turns clear and further cut the rind into smaller pieces.
- 3
Add water and then blanching the rind again fro 1 minute after the water boils. Then transfer out and strain the rind once again. We do lots of blanching and cleaning work in order to remove the impurities and keep this a lovely taste.
- 4
Stir in 1 teaspoon of salt in 900ml water and then steam for 30 minutes in high pressure cooker. Let it cool naturally. Transfer to mould and then keep in fridge for 3 hours or overnight.
- 5
Slightly separate the jelly from the mood. Cut into pieces and serve with sauce.