📝 About This Recipe
Originating from the refined culinary traditions of Jiangsu province, Crystal Pork is a masterpiece of texture and clarity, often referred to as 'Pearl Pork' for its translucent, jewel-like appearance. This dish showcases the Huaiyang philosophy of 'emphasizing the original flavor' by slow-braising premium pork belly until the fat becomes clear and the meat melts on the tongue. It is a delicate balance of savory soy, aromatic Shaoxing wine, and a subtle sweetness that defines the elegance of Southern Chinese banquet cooking.
🥗 Ingredients
Main Ingredients
- 800 grams Pork Belly (skin-on, high quality with even layers of fat and lean)
- 50 grams Rock Sugar (crushed into small pieces for better melting)
Aromatics and Liquids
- 1/2 cup Shaoxing Rice Wine (aged variety preferred for depth)
- 3 tablespoons Light Soy Sauce (for savory depth without darkening the meat too much)
- 50 grams Ginger (sliced into thick coins and bruised)
- 4 stalks Spring Onions (tied into a knot)
- 2 pieces Star Anise (whole)
- 1 small piece Cassia Cinnamon Bark (approx 2 inches)
- 4 cups Water (or enough to fully submerge the pork)
The Glaze and Garnish
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
- 4 heads Bok Choy (blanched for plating)
- 1 tablespoon Goji Berries (soaked in warm water for 5 minutes)
👨🍳 Instructions
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1
Begin by blanching the pork belly. Place the whole slab of pork in a large pot of cold water. Bring to a boil over high heat and cook for 5-8 minutes to remove impurities. Drain and rinse the pork under cold running water.
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2
Once cooled, use a sharp knife to cut the pork belly into uniform 3cm (1.2 inch) squares. Precision is key for the 'crystal' aesthetic.
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3
In a heavy-bottomed clay pot or Dutch oven, arrange the ginger slices and the knotted spring onions at the bottom to form a protective bed for the pork.
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4
Place the pork cubes skin-side down onto the aromatics. This prevents the skin from sticking to the pot and helps it absorb the flavors directly.
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5
Add the Shaoxing wine, light soy sauce, star anise, and cinnamon bark. Pour in the water until the pork is just covered.
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6
Bring the liquid to a gentle simmer over medium heat. Skim off any remaining foam that rises to the surface to ensure the final sauce is crystal clear.
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7
Reduce the heat to the lowest possible setting. Cover the pot tightly and braise for 90 minutes. The liquid should barely bubble.
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8
After 90 minutes, carefully flip the pork cubes so the skin side is now facing up. Add the crushed rock sugar evenly over the top.
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9
Continue to simmer, partially covered, for another 30-40 minutes. The fat should start to look translucent and the liquid will reduce significantly.
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10
Once the pork is fork-tender and the fat looks like shimmering glass, carefully lift the pork pieces out and arrange them on a serving platter surrounded by blanched bok choy.
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11
Strain the remaining braising liquid into a small clean saucepan, discarding the solids. Bring to a boil and reduce until it reaches a syrupy consistency.
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12
Whisk in the cornstarch slurry and cook for 1 minute until the sauce is thick, glossy, and transparent.
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13
Pour the shimmering glaze over the pork. Garnish with the softened goji berries for a pop of color and serve immediately.
💡 Chef's Tips
Always use rock sugar rather than granulated sugar; it provides a unique translucent sheen and a mellow sweetness that is characteristic of Jiangsu cuisine. Do not rush the braising process; 'low and slow' is the only way to transform the collagen into that melt-in-the-mouth 'crystal' texture. Ensure the pork skin is thoroughly scraped during the cleaning process to remove any stray hairs or debris for a perfect presentation. If the sauce becomes too dark, you likely used too much soy sauce; remember that this dish leans towards a golden-amber clarity rather than the deep red of Hong Shao Rou. Use a clay pot if possible, as it distributes heat more evenly and retains the delicate aromas of the Shaoxing wine.
🍽️ Serving Suggestions
Serve with steamed white jasmine rice to soak up the luxurious, glossy sauce. Pair with a light, crisp Longjing (Dragon Well) green tea to cleanse the palate between bites of rich pork. A side of pickled radish or cucumber provides a refreshing acidic contrast to the fattiness of the dish. For a banquet-style presentation, serve alongside a delicate Huaiyang-style clear soup, like Lion's Head meatball soup.