How to make crystal braised pork

Crystal braised pork, also known as crystal braised pig's trotter, is a well-known specialty dish in Zhenjiang, Jiangsu Province. It belongs to the Su cuisine. The well-made crystal braised pork has the characteristics of red meat and white skin, smooth and crystal clear, giving people the feeling of crystal, so it has the reputation of crystal. When eaten, the taste has the characteristics of crispy lean meat and non-greasy fat meat. It has good health care effects and good nutritional value. Let us learn about the method of making crystal braised pork.

How to make crystal braised pork

Ingredients: 750 grams of pig's front hoof, 7 grams of pepper, 5 grams of star anise, 12 grams each of onion and ginger, 15 grams of salt, 12 grams of MSG, 15 milliliters of balsamic vinegar, appropriate amounts of Shaoxing wine and nitrate water, 0.5 grams of alum, and appropriate amount of brine. [1] Steps 1. Remove the bones from the pig's trotters and poke some small holes on the meat with a skewer. Sprinkle each trotter with saltpeter evenly and rub it with salt. When the meat turns red, take it out and soak it in water to remove the astringency. Scrape off the dirt on the skin and wash it with warm water. 2. Pour clean water into a pot on the fire, put the pig's trotters in and boil them, then take them out and wash them. 3. Take another pot and pour the brine into it. Add a little clean water. Put the pepper, star anise, green onion and ginger into a small cloth bag, tie the bag tightly, put it into the pot, add salt and Shaoxing wine, bring to a boil over high heat, press the trotter meat with a plate, and then simmer over low heat for about 3 hours until the trotter meat is tender and tender. 4. Put the cooked trotter meat skin-side down into a square plate, spread it flat and press it tightly. Bring the old brine in the pot to a boil, skim off the floating oil, add alum, add a little clean water, skim off the floating oil, scoop the brine into the trotter basin, cover the meat, and put it in a cool place to cool and "freeze". This is the crystal trotter.

Method 2

Ingredients: 2000 grams of pork trotter (boneless), 120 grams of fine salt, 15 grams of Shaoxing wine, 2 scallion knots, 3 slices of ginger, a little pepper, star anise, and saltpeter, and an appropriate amount of old brine. Step 1. Wash the pig's trotter, poke some small holes evenly on the surface of the meat with a thin wooden stick, sprinkle nitrate water (50 grams of water, add 0.2 grams of nitrate and pound it into water), rub it back and forth to allow the nitrate water to penetrate into the inside of the pig's trotter through the small holes, then put it in a jar and marinate for a few days (about two days in spring and autumn, about one day in summer, and about three days in winter), then soak the pig's trotter in cold water for 1 hour to remove the astringency, take it out and scrape off the impurities on the skin until the skin and meat turn white, then rinse it with warm water.

2. Put the pork trotter into the pot, add onion knots, ginger slices, Shaoxing wine, peppercorns, star anise and old sauce, enough to cover the meat. Bring to a boil over high heat, then simmer over low heat for 1.5 hours. Turn the pork trotter over and continue simmering over low heat for 1 hour. Remove from the pot, skin side down, put into a pot, scoop out a small amount of sauce, skim off the floating oil, pour it on the pork trotter, press it down with a heavy object, and let it cool thoroughly before serving. When eating, cut into slices and place in a bowl, and serve with two small dishes of shredded ginger and balsamic vinegar. [2]