Description
A traditional cold appetizer representing Zhenjiang, Jiangsu. Pork shank is cured with salt and saltpeter, braised with spices, and chilled into a jelly. The red meat and transparent aspic look beautiful like crystal.
Restaurants serving Crystal Pork Aspic (Shui Jing Yao Rou)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork shank(or skin and lean meat)
- Zhenjiang black vinegar
- Ginger
- Star anise
- Cinnamon
- Salt
Instructions
- [Authentic Recipe]
- Cure lean pork shank with salt and saltpeter for days.
- Wash and blanch.
- Place pork in a pot with scallion, ginger, star anise, cinnamon, Sichuan pepper, and wine.
- Braise on low for hours until the meat is tender and gelatin dissolves.
- Pour meat and broth into a square mold and chill overnight until solid.
- Slice and serve with julienned ginger and black vinegar.
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of star anise and tartness of Zhenjiang black vinegar
Substitutes at Japanese supermarkets
Make an aspic with JP beef/pork shank and gelatin powder
Pairing
Zhenjiang Black Vinegar and julienned ginger / Shaoxing Wine
Trivia
Legend says a Zhenjiang chef accidentally cured pork with saltpeter instead of salt, which unexpectedly dyed the meat a vibrant red and created a supreme flavor.
Eating tips & etiquette
Never eat plain; MUST be dipped heavily in Zhenjiang black vinegar and julienned ginger. The aspic melts smoothly in the mouth.
Allergen
Pork