Crystal Pork / Crystal Meat Jelly Recipe

Pork belly: This is the main ingredient, providing the rich and savory flavor essential to the dish.

Ginger: Adds a warm, spicy note that complements the pork.

Garlic: Enhances the overall flavor with its pungent aroma.

Soy sauce: Contributes a salty and umami depth to the dish.

Rice wine: Adds a subtle sweetness and complexity to the flavor profile.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Water: Used to create the broth that will turn into jelly.

When preparing pork belly for this recipe, make sure to remove any excess fat to ensure a cleaner and more refined jelly. Additionally, when shredding the pork, aim for uniform pieces to ensure even distribution within the broth. This will help the crystal meat jelly set more evenly and create a more visually appealing dish.

• pork belly - Substitute with chicken thighs: Chicken thighs have a similar fat content and texture, making them a good alternative for achieving a tender and flavorful result.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy, which can provide a comparable flavor.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish similarly to garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• rice wine - Substitute with dry sherry: Dry sherry has a comparable sweetness and depth of flavor, making it a suitable replacement for rice wine.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar level of saltiness.

• water - Substitute with chicken broth: Chicken broth adds additional flavor and richness to the dish, enhancing the overall taste.

• Allow the crystal pork to cool completely before storing. This ensures that the gelatin sets properly and maintains its texture.

• Use an airtight container to store the meat jelly in the refrigerator. This helps to prevent any unwanted odors from other foods from seeping in.

• For short-term storage, keep the crystal pork in the refrigerator for up to 5 days. Make sure the container is sealed tightly to maintain freshness.

• If you plan to store the crystal meat jelly for a longer period, freezing is a great option. Cut the jelly into individual portions before freezing. This makes it easier to thaw only what you need.

• Wrap each portion of crystal pork in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped portions in a freezer-safe bag or container.

• Label the container with the date of freezing. This helps you keep track of how long the meat jelly has been stored.

• When ready to use, thaw the crystal pork in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.

• Once thawed, consume the crystal meat jelly within 2 days for the best taste and texture. Re-freezing is not recommended as it can affect the quality of the gelatin.

• If you notice any changes in color, texture, or smell, it’s best to discard the crystal pork to ensure food safety.

• Stovetop Method:

  1. Place the crystal pork slices in a non-stick pan.
  2. Add a splash of water or broth to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.

• Microwave Method:

  1. Arrange the meat jelly slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Steaming Method:

  1. Place the crystal pork slices on a heatproof plate.
  2. Set up a steamer and bring the water to a boil.
  3. Steam the meat jelly for about 5-7 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the crystal pork slices in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Sous Vide Method:

  1. Seal the meat jelly slices in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the crystal pork slices in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Pot: Used to cook the pork belly, ginger, and garlic in water.

• Knife: Essential for slicing the ginger and cutting the pork belly into chunks.

• Cutting board: Provides a surface for cutting the pork belly and ginger.

• Garlic crusher: Helps in crushing the garlic cloves efficiently.

• Measuring spoons: Used to measure out the soy sauce, rice wine, and salt accurately.

• Strainer: Used to strain the broth after simmering the pork belly.

• Container: Used to hold the shredded pork and broth while it sets into jelly.

• Refrigerator: Essential for cooling the broth and turning it into jelly.

• Serving knife: Used to cut the jelly into slices before serving.

• Serving plate: Used to present the sliced jelly for serving.

Use a pressure cooker: Cut down the simmering time by using a pressure cooker. Cook the pork belly for about 30 minutes instead of 2 hours.

Pre-slice ingredients: Slice the ginger and crush the garlic ahead of time to streamline the cooking process.

Quick cooling: Place the strained broth in a shallow dish to cool faster before refrigerating.

Shred efficiently: Use two forks to quickly shred the pork while it's still warm.

Batch cooking: Make a larger batch and freeze portions for future use, saving time on subsequent preparations.