Chinese aspic
1 serving
120 minutes
Chinese aspic is a refined dish of Chinese cuisine that combines the tenderness of jelly with the aromas of spices. Its history roots back to the traditions of northern China, where pig skin is boiled until fully saturated with gelatin, creating a dense yet tender texture. Anise, cinnamon, and bay leaves give the broth a rich Eastern aroma, while added vegetables like carrots and peas refresh the taste and add brightness. This dish is perfect for serving cold, especially on hot days, offering a rich and refreshing flavor. Chinese aspic is traditionally served as an appetizer or accompaniment to main dishes, accompanied by soy sauce and Chinese rice wine that highlight its multifaceted taste.
1
Place the washed pig skin, cut into large pieces, in boiling water for 5 minutes. Then remove and rinse.
- Pork skin (rind): 200 g
- Water: 750 ml
2
We scrape off the excess fat from the skin with a knife and cut the skin into strips.
3
We peel the carrot and cut it into small cubes, blanch the peas in boiling water.
- Carrot: 50 g
- Green peas: 50 g
4
Bring 700 ml of water to a boil, add the pork skin and all the spices. Reduce the heat to minimum and cook until the skin is very soft and the broth reduces.
- Pork skin (rind): 200 g
- Water: 750 ml
- Ground black pepper: 1 teaspoon
- Star anise: 1 piece
- Cinnamon: 1 piece
- Bay leaf: 1 piece
- Salt: 1 teaspoon
- Shaoxing (Chinese rice) wine: 1 tablespoon
- Soy sauce: 1 tablespoon
5
Add carrots and peas, boil the aspic for as long as needed for the carrots and peas to cook until soft but not mushy (they should hold their shape).
- Carrot: 50 g
- Green peas: 50 g
6
We fish out the anise, cinnamon, and bay leaf. Pour the cold jelly into a container where it will set. First, cool it to room temperature, then place it in the refrigerator until fully set.