Frozen pork aspic, also known as pork jelly or simply aspic, is made by boiling pork skin and then allowing it to cool and congeal. The result is a translucent jelly that can be enhanced with various spices and seasonings. When paired with a dipping sauce, the flavor is even more exquisite. The method of making frozen pork aspic is relatively simple, similar to how pork trotter soup solidifies in winter.
How to Make Crystal Pork Aspic:
Ingredients:
Pork skin, star anise, ginger, salt.
Instructions:
1. Remove the hair from the pork skin, soak it in water for a few hours, and then wash it clean.
2. Place the pork skin in a pot, bring it to a boil, and once it curls up, remove it. Scrape off the white fat.
3. Cut the skin into thin strips, rinse them with boiling water, and place them back in the pot. Add water, star anise, and ginger.
4. Bring to a boil, skim off any foam, and continue cooking until the skin becomes soft and the broth coats the spoon. Add salt at this stage.
5. Pour the mixture into a container, let it cool, and refrigerate until it solidifies. Slice or cube it before serving.
Tips:
Serve with a dipping sauce, chili, and scallions for added flavor.
How to Make Premium Pork Aspic:
Ingredients:
Pork skin, a piece of pork shoulder, half a carrot, cilantro as needed, 3 bay leaves, a piece of ginger, several pieces of green onion, two slices of angelica root, a suitable amount of tangerine peel, chicken bouillon, salt to taste, two teaspoons of cooking wine, three cloves of garlic, two tablespoons of soy sauce, a few drops of sesame oil, a little red chili oil.
Instructions:
1. Clean the pork skin and meat, add cold water, slices of ginger, and one tablespoon of cooking wine. Boil over high heat for 3-5 minutes.
2. Remove the meat and skin, allow them to cool, and remove any remaining hair. Start a new pot with enough water, add the meat and skin, and bring to a boil. Skim off any foam.
3. Add bay leaves, ginger, green onion, angelica root, tangerine peel, and cooking wine. Reduce heat to medium-low and simmer until the skin can easily be pierced with chopsticks. Remove the skin.
4. Continue cooking the meat until tender, then remove it. Place the skin on a clean cutting board and use a spoon to scrape off the fat. Cut the skin into strips and then small pieces. Rinse the pieces repeatedly with hot water until they are no longer greasy.
5. In a clean pot, add three times the volume of water as the skin pieces. Add the skin pieces and bay leaves, ginger. Boil over high heat, then reduce heat and simmer until the broth thickens.
6. Remove the ginger and bay leaves, add salt and chicken bouillon, bring to a boil, and then turn off the heat.
7. Shred the cooked meat by hand. Cut the carrot into thin strips and the cilantro into small pieces.
8. Take an oil-free container, pour in one-third of the skin broth, and let it set. Layer shredded meat, carrot strips, and cilantro on top, adding a bit more broth.
9. Allow it to set again, then add another layer of meat, carrot, and cilantro, followed by the remaining broth. Let it set completely.
10. Crush the garlic, mix in soy sauce, sesame oil, and red chili oil for a dipping sauce.
Nutritional Benefits of Pork Aspic:
Pork aspic is made from pork skin, which is rich in collagen. This helps improve skin function, keeping it moisturized and hydrated, and can delay the signs of aging, contributing to a more youthful appearance. Additionally, it has health benefits for bones and hair.