Spiced Jellied Pork

Name: Spiced Jellied Pork (Chen chang hsiao jou)
Cuisine: Chinese
Ingredients: ¼ teaspoon ginger (shredded); 10 cups spiced soup stock; 2 teaspoon saltpeter (optional); 2 pounds pork (butt); 2 tablespoon salt; 1 tablespoon brown peppercorn; 2 pounds pork (butt)

Chen chang hsiao jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds pork (butt)
2 teaspoon saltpeter (optional)
1</

Asia
Taiwan
Kiangsu
Chekiang
Shanghai
Main course
Gluten-free

Method

Cut pork into large pieces and rub with saltpeter, stir-fried brown pepper corn and salt. Put in refrigerator for 3 days (turning twice), until the meat becomes pink and salty.
Boil pork in water for about 3 minutes. Remove, then cook with spiced stock over low heat for 2 hours.
Put pork in a square mold or wrap with a white cloth (the skin should be