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Crystal Pork Terrine

Crystal Pork Terrine
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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.

Recipe
PRE TIME: 20 hr
COOKING TIME: 4 hr
TOTAL TIME: 1 days
6 SERVING
Ingredients:
  • 0.5 tsp. Saltpeter
  • 3 cup 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
Directions:
Step 1
Step 1
1
Dissolve saltpeter in 100g water.
Step 2
Step 2
2
Debone pork knuckle, place skin side down, and make some cuts on red meat parts. Do not cut through.
Step 3
Step 3
3
Poke holes over red meat.
Step 4
Step 4
4
Brush saltpeter water over red meat. 
Step 5
Step 5
5
Rub sea salt and pepper over pork knuckle. Marinate for 24 hours. (Stir fry sea salt and peppercorn over low heat until fragrant.)
Step 6
Step 6
6
Rinse in ice water.
Step 7
Step 7
7
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. 
Step 8
Step 8
8
Remove the pot from heat, and take out the meat. Separate the skin from the meat. For the milky white layer: in a blender, add the skin and water. Blend for 1-2 minute until smooth. Pour the mixture in a 6-inch square baking pan and refrigerate for 1 hour.
Step 9
Step 9
9
For the top layer: pull apart large pieces, add the meat in the baking pan with the milky white layer done in step 8, add the liquid from cooking pot from step 7 until it reaches the top of meat. Cool in refrigerator for 3 hours (it will become firm). 
Step 10
Step 10
10
Cut into 1x2-inch (2x5-cm) pieces.
Step 11
Step 11
11
Serve with black rice vinegar and ginger deeps on the side. 
Step 12
Step 12
12
Enjoy!
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