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Crystal Pork Terrine

Name: Crystal Pork Terrine
Prep time: 20 hr
Cook time: 4 hr
Total time: PT1D
Yield: 6 servings
Cuisine: Chinese-Huaiyang
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

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.

Chef John Zhang

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Done

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

Dissolve saltpeter in 100g water.

Step 2

Debone pork knuckle, place skin side down, and make some cuts on red meat parts. Do not cut through.

Step 3

Poke holes over red meat.

Step 4

Brush saltpeter water over red meat.

Step 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

Rinse in ice water.

Step 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

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

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

Cut into 1x2-inch (2x5-cm) pieces.

Step 11

Serve with black rice vinegar and ginger deeps on the side.

Step 12

Enjoy!