Two Tone Pork Skin Aspic Garden Jewels

Embarking on a culinary journey with this recipe is like discovering a hidden gem, a true testament to resourcefulness and flavor developed over time. We’re crafting a dish that’s surprisingly easy to make, despite requiring a few hours of patient simmering. The result is a delightful, wobbly “aspic” – a deeply savory and collagen-rich jelly – infused with the pure taste of pork and brightened by fresh vegetables. Its texture is wonderfully unique, both tender and slightly chewy, making it a satisfying bite that’s perfect as a starter, a light meal, or even a flavorful side. This dish showcases a traditional method of transforming humble ingredients into something truly special, proving that simple steps can lead to extraordinary results, inviting you to explore a different kind of comfort food.

Here’s what you’ll need to bring this delicious creation to life. The “适量” (shìliàng) in the original recipe means “appropriate amount” or “to taste,” so feel free to adjust based on your preference!

• Pork Skin: About 1-1.5 lb (approx. 500-700g). Look for clean pieces, preferably without too much fat still attached. If you can’t find fresh, pre-cleaned pork rind (the kind used for crackling, but unrendered) might work, but ensure it’s fresh and not overly brined.
• Scallions (Green Onions): A few stalks, divided. For aromatics and garnish.
• Ginger: A thumb-sized piece, sliced. For aromatics.
• Carrot: Half a medium carrot, finely julienned or finely diced.
• Broccoli: A few small florets, finely chopped.
• Shaoxing Wine (or other cooking wine): About 2 tablespoons, divided. This is a fermented rice wine common in Asian cooking, adding depth. Dry sherry or a very dry white wine can be used as a substitute.
• Baking Soda: 1 teaspoon. This is key for tenderizing the pork skin and helping it render beautifully.
• Salt: To taste, about 1-2 teaspoons, divided.
• Soy Sauce: About 1-2 tablespoons, divided. Used for coloring and seasoning one portion.

Let’s get cooking! This process is straightforward, focusing on coaxing the best texture and flavor from the pork skin.

1. Begin by giving the pork skin a good rinse under cold water. Prepare your aromatics: cut a few slices from your scallions and ginger.
2. Place the pork skin in a pot and cover it with cold water. Add the prepared scallion slices, ginger slices, and about 1 tablespoon of Shaoxing wine. Bring the water to a boil and let it simmer for about 10 minutes. This initial boil helps to remove impurities and any gamey smells.
3. Carefully drain the pork skin and let it cool just enough to handle. Using a sharp knife, meticulously scrape off any remaining excess fat and subcutaneous tissue from the skin. The cleaner you get it, the smoother and more refined your final aspic will be.
4. Once the fat is removed, place the pork skin back in a clean bowl. Sprinkle it with 1 teaspoon of salt and 1 teaspoon of baking soda. Generously rub and massage these ingredients into the skin, almost like you’re kneading dough. This step is crucial for tenderizing.
5. Rinse the pork skin very thoroughly under running water again to remove the salt and baking soda. Make sure all the residue is gone.
6. To ensure a clean flavor, we’ll blanch the skin one more time. Bring a fresh pot of water to a boil, add another splash of Shaoxing wine (about 1 teaspoon), and plunge the pork skin in for about 5 minutes. Drain and pat it dry.
7. Now, prepare to create the base of your aspic. Slice the cleaned pork skin into very thin strips. The thinner the strips, the more evenly they will cook and gel.
8. Transfer the thinly sliced pork skin to a pressure cooker. Add a few more pieces of scallion and ginger, and another splash of Shaoxing wine. Add just enough water to cover the skin – you don’t want it swimming. Cook according to your pressure cooker’s instructions for tenderizing meat (typically around 30-40 minutes under pressure). The goal is for the skin to become very soft and gelatinous.
9. Once cooked, carefully release the pressure. Remove and discard the ginger and scallion pieces. Skim off any undesirable foam or impurities from the surface of the cooking liquid.
10. While the pork skin is cooking or cooling, prepare your vegetables. Finely chop or julienne your carrot, and finely chop the broccoli florets. If you’re not a fan of vegetables in your aspic, you can omit this step.
11. Bring a small pot of water to a boil and quickly blanch the prepared carrot and broccoli for about 1-2 minutes, just until they are tender-crisp. Drain them well.
12. Get ready to assemble your two-tone aspic. Line a small, rectangular container or loaf pan with a layer of the blanched vegetables.
13. Ladle the rich, gelatinous pork skin cooking liquid over the vegetables in the lined container. The liquid should cover the vegetables.
14. In a separate small bowl, take a portion of the pork skin cooking liquid (about half) and stir in 1-2 tablespoons of soy sauce. This will give it a darker, richer color and a slightly different flavor profile.
15. Pour this darker soy-infused liquid carefully on top of the first layer, creating a distinct two-tone effect. You should have a lighter layer from the original cooking liquid and a darker layer from the soy sauce mixture.
16. Cover the container and place it in the refrigerator. Let it chill undisturbed overnight, or for at least 6-8 hours, to allow the gelatin to firm up completely.
17. The next day, your aspic should be perfectly set! To unmold, gently run a thin knife around the inside edge of the container. Invert it onto a serving plate. It should slide out easily, revealing its beautiful layers. You’ll notice its wonderful elasticity and ‘Q’ texture – that satisfyingly springy firmness.
18. Slice the lighter, plain portion into appealing pieces.
19. Arrange the darker, soy-infused slices on a separate plate or alongside the lighter ones.
20. Serve and savor! The result is a wonderfully soft yet firm, chewy jelly, wonderfully savory from the long-cooked pork, with the added crunch and fresh taste of the vegetables providing a delightful contrast.
21. Enjoy your homemade Two-Tone Vegetable Pork Skin Aspic!

This dish is a revelation – a delicate balance of satisfying texture and clean, natural flavors. When you slice into it, the way it holds its shape yet yields with a gentle wobble is pure magic. The subtle savory notes from the pork skin, enhanced by the aromatics used during simmering, are simply comforting.

The addition of the tender-crisp vegetables provides a lovely textural counterpoint and a hint of freshness that cuts through the richness. It’s amazing how these simple ingredients, with a bit of time and care, transform into something so elegant and delicious. It’s perfect as a light appetizer, served with a dipping sauce, or as part of a larger meal.

Give this recipe a try and experience the unique charm of this traditional preparation. We’d love to hear about your experience! How did yours turn out? Did you add any of your own twists? Share your thoughts and photos in the comments below – we can’t wait to see and read about your Two-Tone Pork Skin Aspic Garden Jewels!