Jiangsu-Zhejiang local cuisine

Author: Ji Youhua, Wang Cheng, Ji Bucun, Ji Bufen
Publisher:
Publish Date: 2006-07-01
Features: Crystal Pork Hock [Ingredients] One foreleg and one hind leg of pork [Seasonings] Salt, edible nitrate water, Sichuan pepper, star anise, huangjiu (Chinese wine), scallion sections, ginger slices, ginger shreds, and vinegar in appropriate amounts [Instructions] 1. Remove the bones from the pork forelegs and hind legs, and pierce several small holes on the meat surface with a bamboo skewer. Rub and marinate with salt and edible nitrate water (at room temperature) for 3 days, then rinse with clean water and scald to remove impurities. 2. Place scallion sections, ginger slices, Sichuan pepper, and star anise in a cloth bag. In a pot, add water, pork legs (skin-side up), huangjiu, salt, and the cloth bag. Simmer over low heat until the pork is tender, then remove and strain the broth. 3. Place the pork legs (skin-side down) in an eight-sided dish, weigh them down with a heavy object, and pour the strained broth over. Allow it to cool and set, then slice and serve with ginger shreds and dipping vinegar. P5