Mung Bean Jelly Pork Hock (绿豆冻肘)
A refreshing traditional Chinese cold dish: tender pork hock and fragrant mung beans set in a clear aspic, perfect for beating the summer heat.
Ingredients
7 items- Pork hock 500 g (1.1 lb)
- Mung beans 100 g (1/2 cup)
- Spring onions 2
- Ginger 4 slices
- Cooking wine 1 tablespoon
- Salt 1 teaspoon
- Water or stock enough
Nutrition
Steps （8 steps）
Clean pork hock, place in cold water with 2 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim foam, rinse.
Put hock in pot with hot water, spring onion and remaining ginger. Boil, then simmer covered 90 mins until tender and bones separate.
Rinse soaked mung beans, add 4 times water, boil then simmer 30 mins until bloomed. Strain liquid, discard skins (or reserve some if desired).
Remove hock, cool slightly, debone and shred meat. Return to pot, add mung bean liquid (and some beans), season with salt, boil 2 mins.
Pour mixture into a deep dish, smooth surface, cool to room temperature.
Cover with plastic wrap, refrigerate at least 4 hours until fully set.
Unmold the aspic, slice into 1 cm thick pieces, arrange on plate.
Serve with dip made of minced garlic, vinegar, soy sauce and chili oil.
Tips
Ensure pork hock is very tender for easy deboning; use clear mung bean liquid for a clearer jelly; refrigerate sufficiently. Adjust dipping sauce to taste.
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