豬皮凍做法 How to Make Pork Soup Jelly
一直很好奇小籠包和灌湯餃裏面的湯是怎樣放進去的嗎？其實，餡料中的「湯」並不是液體，而是先製成啫喱狀的湯凍，包進餡料中，蒸的時候才慢慢融化成湯汁。
這種湯凍最常見的做法，就是豬皮凍。它並不難做，而且非常實用。我在英國的超市買了一塊約 500–700 克、連皮的豬腩肉，剝出來的豬皮大約有 80 克，已足夠製作一打以上的小籠包所需的湯凍。
在英國並不容易買到金華火腿，但其實並非必須。一片意大利臘腸已足夠提供鹹香風味，是一個簡單又省錢的替代方案。
材料
- 豬皮：1 塊（來自一塊約 500–700 克的連皮豬腩肉）
- 薑：2 片
- 葱：2 條
- 意大利臘腸（莎樂美腸）：1 片
- 花雕酒：1 湯匙
- 鹽：1/2 茶匙
- 清水：為豬皮切絲後重量的 3 倍
製作步驟
- 煮一鍋開水，水量要足以完全蓋過豬皮。加入一片薑、一條葱及一湯匙花雕酒，放入豬皮煮約 5 分鐘。
- 取出豬皮，用刀刮走連著皮的脂肪和殘留的肉，以及表面的毛。然後把豬皮放回水中，再煮約 3 分鐘。
- 再次把豬皮上的脂肪和雜質刮乾淨，剩下半透明那層皮，然後把豬皮切成細絲。
- 另起一鍋新水，加入豬皮絲、清水和鹽。把餘下的薑和葱切絲，意大利臘腸切絲，一同加入鍋中。大火煮滾後，轉小火慢煮約 1 小時，釋出膠質。
- 隔去所有渣滓，把湯倒入容器中，放入雪櫃冷藏，直至凝固成啫喱狀，即成豬皮凍。
建議用途
這個豬皮凍最常見的用途，是用來製作小籠包、灌湯餃或各式湯包。在包餡時，把豬皮凍切碎，與肉餡拌勻。蒸的時候，啫喱狀的湯凍會慢慢融化，變成鮮甜的湯汁，鎖在皮薄餡香的包子或餃子之中。
Have you ever wondered how the soup gets inside Xiao Long Bao or other soup dumplings? In fact, the ‘soup’ in the filling is not liquid to begin with. It’s first made into a jelly, wrapped into the filling, and only melts into broth during steaming.
The most common way to make this soup jelly is by extracting gelatin from pork skin. It is not difficult to prepare at all. I usually buy from the supermarket a 500–700g piece of pork belly with skin on. This yields about 80 g of pork skin—enough to make soup jelly for more than a dozen Xiao Long Bao.
Jinhua Ham is traditionally used in the recipe, but it is not easy to find in the UK. I substituted it with a small slice of salami, which provides the savoury depth I need. It is a simple and cost-effective alternative.
Ingredients
- Pork Skin: 1 piece (from a 500-700g Pork Belly Joint)
- Ginger: 2 slices
- Spring Onion: 2 stalks
- Italian Salami: 1 slice
- Huadiao Wine: 1 tablespoon
- Salt: 1/2 teaspoon
- Water: three times the weight of the shredded pork skin
Preparation
- Bring a pot of water to the boil, with enough water to fully cover the pork skin. Add one slice of ginger, one spring onion, and the Huadiao wine. Add the pork skin and boil for about 5 minutes.
- Take out the pork skin and use a knife to scrape off any attached fat, remaining meat and surface hairs. Return the pork skin to the pot and boil for a further 3 minutes.
- Scrape the pork skin thoroughly until only the translucent layer remains, then cut it into fine shreds.
- In a clean pot, add the shredded pork skin, measured water and salt. Chop the remaining ginger and spring onion and shred the salami. Add everything to the pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook for about 1 hour, allowing the gelatin to release.
- Strain out all solids and pour the liquid into a container. Refrigerate until fully set into a jelly. This is your pork soup jelly.
How to Use Pork Soup Jelly
Pork soup aspic is most commonly used for making Xiao Long Bao, soup dumplings or other buns filled with soup. Dice the jelly finely and mix it evenly into the minced meat filling. During steaming, the jelly melts into a fragrant, savoury broth, sealed inside the delicate wrapper.
Pork skin after all fat has been scraped off.
The pork skin I used this time weighed about 80g. Simmered with three times its weight in water, it yielded around 180g of Pork Soup Jelly—enough for 20 Xiao Long Bao.
Shredding the ginger, spring onion and salami helps release their flavours.
After an hour of simmering, the rich broth is ready for straining and chilling until it sets into a jelly.
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