The alternate names of Salted Pork in Jelly are Pork Trotter Aspic Jiangsu Style and Spicy Pork Zhenjiang Style. Salted Pork in Jelly belonging to Sue cuisine is a traditional famous dish in Zhenjiang City, Jiangsu Province which has a history of more than 300 years up to now.
The dish is so smooth and glittering with red meat, white skin and transparent jelly that looks like a crystal. Therefore, it has the reputation of ‘crystal’. It tastes oil but not greasy. The taste is fresh and fragrant.
When you pickle meat, firstly break open the fresh pork trotters, remove hair and bones, wash trotters cleanly. Secondly wipe the meat with fine salt and put it into a jar for pickling for a period of time. After pickling, wash it with cold water and then add a little alum water to wash it cleanly in order to make it white and tender. Now you can cook it in pan.
After boiling remove froth and then add spices like pepper, fennel, ginger, yellow wine, sugar, etc. After boiling with strong fire, continue to cook with slow fire to keep the brain in the pan around 95℃. After being braised for about 2 to 3 hours, collagen in pig trotters can be converted into gelatin during cooking and becomes Salted Pork in Jelly after cooling. Having the four characteristics of fragrant, crispy, fresh and tender, the dish is refreshing and appetizing with slicing forming, fine structure, elegant color and delicious taste. If accompanied with ginger and spiced vinegar, the flavor will be more unique.
