水晶肘子 – Crystal Pork Shoulder

水晶肘子 – Crystal Pork Shoulder

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.

 

Amount:

Makes 1 main dish

 

Ingredients:

Pork Shoulder 1
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
Salt As needed
Light Soy Sauce As needed

 

Method:

 

  1. First, debone the pork shoulder and clean thoroughly. Make sure to scrape the skin to get rid of impurities and pluck off any hairs
  2. Mix Sichuan Peppers, star anise, bay leaves and salt into a dry rub. Toast the mixture on a dry wok to release more fragrance
  3. After toasting the rub, massage it into the pork.
  4. After a thorough massage, seal the pork and the rub away and leave it in the fridge overnight.
  5. 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.
  6. Slice the pork with a very sharp knife and pair it with the sauce of your choice
  7. 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~

 

This Post Has 2 Comments

  1. Hamster

    My favorite type of aspic or gelatin served with tureen meat has that spiced flavor (star anice, etc) plus a bit of salt. As it melts, it provides that “lubrication” for moving the food around in my mouth as I chew but without the greasiness or calorie-dense oil.

    1. Gumihou

      I’ve… never really had aspic as a dish. I should fix this.

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