Crystal Pork Trotter Terrine
A crystal clear pork trotter jelly, smooth and refreshing, rich but not greasy, a classic cold dish from Zhenjiang, Jiangsu. Best served with shredded ginger and vinegar dip.
Ingredients
9 items- Pork front trotter 1 piece (about 1000g)
- Ginger 30g
- Scallions 2 stalks
- Star anise 2 pieces
- Sichuan peppercorns 1 small pinch
- Shaoxing wine 2 tbsp
- Salt 2 tsp
- Chinese black vinegar 3 tbsp
- Light soy sauce 1 tbsp
Nutrition
Steps （6 steps）
Scorch the trotter to remove fine hairs, scrape clean, chop along bone into big pieces. Blanch in cold water with ginger slices and 1 tbsp wine, boil, skim foam, cook 5 minutes then rinse.
In another pot, add trotter, scallion sections, ginger slices, star anise, peppercorns, and enough water to cover. Bring to a boil, reduce to low, cover, and simmer 2 hours until a chopstick can pierce the skin easily.
Remove trotter, let cool until handleable. Carefully debone keeping skin intact. Cut meat and skin into 1 cm cubes, arrange neatly in a rectangular mold or box.
Strain the braising liquid, reserve about 500 ml clear broth. Season with salt. For extra clarity, clarify with egg white. Cool liquid to 60°C, gently pour over meat in mold.
Chill at room temperature then refrigerate at least 6 hours until completely set into a crystal jelly. Unmold, slice into 0.5 cm thick pieces and arrange on a plate.
Finely shred ginger, mix vinegar with a splash of soy sauce for dip. Dip each slice in the ginger-vinegar mixture and enjoy.
Tips
Traditionally, nitrite salt is used to give a rosy colour but modern homes can substitute with a little red yeast rice powder or omit. Chill thoroughly, preferably overnight. Use a hot knife to slice smoothly.
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