PORK BELLY JELLY RECIPES

Steps:

• 1. Place pork belly into slow cooker and add broth and garlic. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Carefully remove pork belly and pat dry. Discard broth and garlic. Wipe out slow cooker.
  2. Cut pork belly into 1 inch (2.5 cm) cubes. 
  3. Stir together grape jelly, ketchup and hot pepper flakes in slow cooker. Add pork belly cubes and stir to coat evenly. Cover and cook on LOW for 2 hours or on HIGH for 1 hour until pork belly is coated well and very tender. 
      

Steps:

• In a large pot of water, add salt, scallion, ginger and Sichuan peppercorn seeds. Cook for 5-8 minutes. Then transfer out and remove the fat with knife. Try to remove all of the fatty layer on the surface and remove any hair.
• Add baking soda or (alkaline powder) and salt on the pork rind. Message for a while then you will white tissues coming out. Clean with hot water until the water turns clear and further cut the rind into smaller pieces.
• Add water and then blanching the rind again fro 1 minute after the water boils. Then transfer out and strain the rind once again. We do lots of blanching and cleaning work in order to remove the impurities and keep this a lovely taste.
• Stir in 1 teaspoon of salt in 900ml water and then steam for 30 minutes in high pressure cooker. Let it cool naturally. Transfer to mould and then keep in fridge for 3 hours or overnight.
• Slightly separate the jelly from the mood. Cut into pieces and serve with sauce.