Famed for its translucent jelly texture and beautiful pink and white color, this Crystal Pork Terrine is usually eaten with vinegar and ginger dip as an appetizer. It is a specialty of Zhenjiang, a small river town of Jiangsu province, China.
Crystal Pork Terrine
SERVING: 6 People
TIME: 1 days
- 0.5 tsp Saltpeter
- 3 cups Water
- 3 lb Pork Knuckle
- 1 oz Sichuan Peppercorn
- 7 oz Sea Salt
- 1 tbsp Sweet Black Rice Vinegar
- 1 tbsp Ginger, Small Thin Strips
Dissolve saltpeter in 100g water.
Debone pork knuckle, place skin side down, and make some cuts on red meat parts. Do not cut through.
Poke holes over red meat.
Brush saltpeter water over red meat.
Rub sea salt and pepper over pork knuckle. Marinate for 24 hours. (Stir fry sea salt and peppercorn over low heat until fragrant.)
Rinse in ice water.
In a large cooking pot, add water, green onion, ginger, and pork. Bring to a boil. Then, lower the heat, and simmer for 4 hours.
Remove from heat, take out the meat, pull apart large pieces, place meat in a baking pan, add the liquid from cooking pot until it reaches the top of meat.
Cool in refrigerator for 3 hours (it will become firm).
Cut into 1x2-inch (2x5-cm) pieces.
Serve with black rice vinegar and ginger deeps on the side.