潮州冻肉 Chaozhou Aspic (Frozen Meat)

[Ho Kwok Leung]

潮州冻肉
地方冬令凉菜。

食材
猪五花肉500克，
猪蹄750克，
猪皮250克，
芫荽25克

调料
鱼露（腌制咸鱼的副产品，市场有售）150克，
珠油（潮汕调味品，近似深色酱油，味偏甜，主要用于调色)6克，
冰糖12.5克，
味精3.5克，
明矾1克。

烹饪方法
1.
将五花肉、猪蹄、猪皮刮干净分别切成块（每块花肉约100克，猪蹄约200克，猪皮约50克)。
2.
上述肉料用沸水分别滚（氽）约1分钟，捞起洗净。
3.
炒锅放清水1500克，烧沸，加入冰糖、珠油、鱼露，放入竹算子垫底，把全部肉料放在竹算子上面，先用中火烧沸，后转用小火熬约3小时至软烂。
4.
取出肉类，放入沙锅内（皮向下）。然后将炒锅内浓缩的原汤（约750克）放回炉上烧至微沸，加入明矾，撇去浮沫，再加入味精，用洁净纱布将汤过滤后，倒入沙锅。
5.
将沙锅内的肉汤放在炉上烧至微沸，端离火口，冷却凝结后，取出放在碟上，伴以芫荽、鱼露佐食。

【注意】
在熬制原料时要撇净汤面浮沫，如汤太少，可加入沸水，但不能加凉水，否则影响质量。若夏季制作可放入冰箱凝冻。
【特点】
味鲜软滑，入口即化，肥而不腻；伴以鱼露、芫荽，风味特殊。


**Chaozhou Aspic (Frozen Meat)**
A traditional winter cold dish from Chaozhou.

**Ingredients**
- Pork belly: 500g
- Pork trotters: 750g
- Pork skin: 250g
- Fresh coriander (cilantro): 25g

**Seasonings**
- Fish sauce (byproduct of fermented salted fish, available in stores): 150g
- *Zhu you* (a Teochew condiment similar to dark soy sauce but sweeter, mainly used for coloring): 6g
- Rock sugar: 12.5g
- MSG: 3.5g
- Alum: 1g

**Cooking Method**
1. **Prepare the meat:** Clean the pork belly, trotters, and skin thoroughly. Cut into chunks (approx. 100g per pork belly chunk, 200g per trotter chunk, and 50g per skin chunk).
2. **Blanch:** Submerge each type of meat separately in boiling water for about 1 minute. Remove, rinse, and drain.
3. **Simmer:** In a wok, add 1500g water and bring to a boil. Add rock sugar, *zhu you*, and fish sauce. Place a bamboo steamer rack at the bottom of the wok, then arrange all the meat on top. Bring to a boil over medium heat, then reduce to low heat and simmer for 3 hours until tender.
4. **Assemble:** Transfer the cooked meat to a clay pot (skin-side down). Return the reduced broth (about 750g) to the stove over low heat. Add alum, skim off any impurities, then stir in MSG. Strain the broth through a clean cloth into the clay pot.
5. **Chill:** Simmer the broth in the clay pot briefly, then remove from heat. Let cool until the aspic sets. Slice and serve with coriander and fish sauce on the side.

**Notes**
- Skim impurities from the broth during simmering. If the broth reduces too much, add boiling water (never cold water) to maintain quality.
- For summer preparation, refrigerate to set the aspic.

**Features**
Rich yet refreshing, the aspic melts in the mouth with a silky texture. The combination of fish sauce and coriander adds a unique regional flavor.