Spicy Jellied Pork
Ingredients
- 1 Pork Butt (about 2 lb.)
- 2 tbsp Brown Peppercorn
- 2 tsp Salt
- ⅓ tsp Salt peter
- 2 Green Onion
- 2 slice Ginger
- ½ cup Soup stock
- 1 tbsp Jelly ( unflauored )
- ¼ tsp Ginger, shredded
Preparation
- Stir-fry the brown peppercorn and salt until salt is golden, let cool and add salt peter.
- Cut pork into large pieces and rub with saltmixtre put in refrigerator for 3 days (Turn over once a day).
- Boil pork in water for about half minutes. Remove to the plate. Add green onion, ginger and ⅔ cup soup stock. Steamed for about 2 hours, when cool, tear parts of lean park for later use. Put the rest of pork in a square mold (with the skin face down). Put lean pork on top.
- Add jelly to steamed pork stock, bring to a boil, pour in mold. Put into refrigerator for one day, remove and cut into thick slices (1" x 2" x ½"). Arrange on perving plate, serve with shredded ginger and vinegar.