Crystal Pork Shoulder – 水晶肘子 (Shuǐ Jīng Zhǒu Zi )
Delicious and non-greasy Crystal Pork Shoulder
Pork shoulders often appeared greasy or oily, especially when served as a cold dish. However, this recipe produces a wonderfully mild and non-greasy Crystal Pork Shoulder that could be served delicious cold or stir-fried.
Makes 1 main dish
|Sichuan Pepper||As needed|
|Star Anise||As needed|
|Bay Leaf||As needed|
|Sea Salt||2 teaspoon|
|Cotton thread||As needed|
|Ginger Slices||As needed|
|Rice Wine (The best you can get)||As needed|
Ingredients for Sauce if dish is served cold:
|Sesame Oil||As needed|
|Ginger Powder||As needed|
|Light Soy Sauce||As needed|
- First, debone the pork shoulder and clean thoroughly. Make sure to scrape the skin to get rid of impurities and pluck off any hairs
- Mix Sichuan Peppers, star anise, bay leaves and salt into a dry rub. Toast the mixture on a dry wok to release more fragrance
- After toasting the rub, massage it into the pork.
- After a thorough massage, seal the pork and the rub away and leave it in the fridge overnight.
- The next day, rinse off the excess rub and roll the pork shoulder into a tight roll. Secure with plenty of string. Boil the rolled up pork shoulder with enough water to just cover it with ginger slices and wine. Boil for 1.5 hours. After boiling the meat, plunge it into icy water before patting it dry. Once the pork is dried, roll it up in plastic wrap and refrigerate for a day.
- Slice the pork with a very sharp knife and pair it with the sauce of your choice
- Alternatively, you can stir fry the Crystal Pork Shoulder with sliced ginger, spring onions and minced garlic. You may also add a little sesame oil and light soy sauce to taste. Serve immediately.
Original recipe could be found at Xiachufang along with the picture instructions.
This recipe appeared as a subtitle for chapters 176 to 187
Have fun cooking and eating~