How crystal pork is made • Taste Show
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- Опубликовано: 15 сен 2024
- Crystal pork terrine is a specialty of Zhenjiang, a small river town of Jiangsu province. Famed for its translucent jelly texture and beautiful pink and white color, the pork terrine is usually eaten with vinegar and ginger dip as an appetizer. Recipe: tastelife.tv/r...
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Get the recipe NOW: tastelife.tv/recipe/crystal-pork-terrine_4637.html
Wow this is amazing thank y'all for sharing! I'm Cantonese so I'm grateful to be learning China's other regional cuisines on your channel 😊
That's awesome! We also feature an award winning Cantonese chef here, if you're interested : ruclips.net/video/2GWXs4eKVNI/видео.html
That's pretty boss. A Chinese style terrine. The saltpetre/curing salt is a pro tip to keep the meat pink.
yes, ty for the "curing salt" reference. it seems "saltpetre" has become non grata in the u.s.. plus the use of curing salt actually protects the consumer from botulism.
@@nilajakamau7854 that's cuz it's used in making bombs
@@nilajakamau7854 yeah it what my parents used to call it. Also goes by pink salt, (not the Himalayan one) or Prague powder no.2 I think.
ty also, finding out alots about the truth and lies as to how food production has changed a/o stayed the same since the nitrite/nitrate scare in the u.s. because citizens have no food sovereignty
hi, i'm from indonesia i watch youtube channel almost every day. oh yeah i like chinese dishes especially those from zhecuan and hongkong hmmm it's delicious🥰
Once again the chef's skill at cooking is amazing. It looks great! To take a simple piece of meat and transform it into a wonderful dish. Thank you for sharing!
In Serbia it is called "pihtije" (пихтије). Very interesting meal, not for everyone.
Nice touch with the souce and ginger. People here usually only add a touch of ground pepper or cayenne and that's all.
Well done :)
Also add garlic
And in Romania is called ''piftie''.
What does it taste like?
The texture is like a jelly but with garilic and salt and the meat is boiled . That jelly is cold . I like to eat just the meat and jelly , not the white side That is just fat.
But "piftia" is really tasty.
@@mariananeacsu4949 Some dont like it because they feel they are simply eating solidified grease and oil
This looks absolutely delicious! Will definitely try and make it 😉. Thanks Chef John 😘
Amazing cooking clip as usual but this time I felt very relaxed because of the beautiful music.
Wow.... looks amazing and the method so easy to follow. Thank you Chef.
Yeah, imma have to skip this one (love pork, just not the fat and the gelatin), but you still get a like and a comment!
And i love fat and gelatin, just give me some mustard and im in heaven 😍
This, everyone! This is how you write a respectful comment, when you don't like something.
@@NoFuk I'm not mad at you, but I do it for heath reasons.
Its already cooked, I do feel my blood pressure will spike up if I eat this 😁
fat and gelatine make it good, without those two vital parts it is bland and sooooo boring to eat, why bother eat pork then if you are so damn fussy?
I looked at the dish carefully and want know how to cook it, Great !
镇江第一招牌名菜水晶肴肉
白色那層是什麼？
@@user-co8ef3tp1v 我猜是汤里的油脂等沉到了最下面
it's like a stylized souse, scrapple a/o terrine. sooo cool! (pun intended)
This is traditionally an appetizer in Chinese banquets. It is usually served cold or room temperature.
It HAVE TO be served cold, not USUALLY, or it would be called soup...😂😂😂
Super przepis, uwielbiam wszystko że świni
Best Chinese cooking Channel...
In simple word
AWESOME
World best chef
Chef?
I'm watching how preparation and ingredients for pork, wow yummy!!!
while watching food, in my head is online game, Age of Wushu Dynasty!!!
We have something similar in america called hog head cheese. Its made with pig ears and spices.
it comes from the fench "fromage de tete", a very popular pate in france
水晶肴肉，重点是硝酸钾溶液（跑）
怕杂质的同学可以预先把硝酸钾进行重结晶
Terrine level 9000. Will definitely try.
Chef this looks mouth watering delicious the ginger and soy sauce good balance.The gelatin on the pork remind me of hog head cheese in the South people call it souse meat.Beautiful presentation thank you for another awesome dish.🇺🇸🍀🍀🍀🍀🌻🌻🌻🌹🌹🌹🌹🌺🌺🌺🌼🌼🌼⭐⭐⭐⭐⭐👍👍👍👍👍🎭🎭🎭🎭🎭
Thanks Connie!
It was vinegar, not soy sauce. Dish was seasoned, if you have it with soy sauce, it would be oversalty. But sour is a good balance for oily cood lard and vinegar plus ginger is a comon way for flavouring Chinese cold dish.
I know this Recipe,from Romania,"piftie"and Austria,"aspik"!!!🇦🇩 and🇦🇹 🈷️👍👏
So nice, love from India 😍
Looks delicious💯👍
Great job..from Canada
Thank you :)
interesting, we have this in Germany too, of course our local version
Jason Bern nice
I live in the USA and miss Sülze.
Love the music and video.
So is it served cold?
Trauma yes
Lol hahah
sure
Wow.. full of collagen😍
Wow wonderful chef 👍👍👍👍🙏🙏🙏
Thank you so much 👍
did they cut out a few steps? Then end how did they get the white bit (fats?) and the gelatinous part at the bottom?
Interesting and beautiful! 👏👏👏
It's very similar to the Hungarian ,,kocsonya''. I had no idea Chinese have this guilty pleasure too.
"Zimne nóżki" or "galareta" in Poland :)
So, basically what we call "Sülze" where I live. :D
Interesting. The Russian supermarket near me has this kind of thing. I'll have to try their version but look at your serving sauce!
The Heisenberg of Pork Dishes
In Serbia we have a similar dish we call it "pihtije"
Great food and all. Imagine doing dishes after dinner
the music is very soothing... :)
ruclips.net/video/Js2mcVVJpnA/видео.html reminds of this, and old computer game from the past.
Age of wushu. Su Zhou and Cheng Du map music
Anyone knows what is that white layer? It is not mentioned in this video.
It's SOUSE! The fanciest souse EVER! I don't think I could eat MUCH of that, but I'd really like to try. Maybe some strong tea to go with it, and a sip of some strong liquor. Ah, nobody makes that here, but some pork legs are on sale locally, maybe it's something you just have to do for yourself. I'm going to watch it again. I have that pink curing salt, and morton's curing salt that might work.
Too beautiful to eat hahahaha so pretty chef 😂😂😂😂 im curious abour the taste 😋😋😋😋😋
These videos would be so much better if it had a normal aspect ratio, no ultra zoomed in shots and no slow mo shots. Just show the raw footage in the native aspect ratio
Hi Tim, this video was made earlier for our facebook so the ratio is different, we are also posting videos made recently and these are in 16:0 ratio.
@@TasteShow thanks for the reply. I would still like to see less "artsy" camerawork and editing. The raw footage is great, show it. Less mega zoomed in shots, less low frame "slow mo", it makes the video look cheap. That's my opinion :)
Why the skin disappear after refrigerated?
Hi...I enjoyed all the videos. I would like to know what is Saltpeter...and how I can made it.Thanks
Thank ad👌🌷!
Your an amazing chef love to watch you
Simple but high class food 😋
Ну кароч холодец наш православный тоже китайцы придумали
What is the white layer from the bottom?
What is the white layer in the aspic..never explained
все так восхищаются холодцом, что кажется от заливного из рыбы вообще крышу снесет)))
Love the music! Where can I find this piece of music to download?
The term saltpeter refers to potassium nitrate, a salt used in explosives, which is supposedly also an anti-aphrodisiac.
OMG I'm from Zhenjiang! LOL only in China would a prefectorial level city of 3 million-plus people be called a "small river town" HAHA
Amazing👍🏻👍🏻👍🏻look good taste
Water 100 g ? And how is it white on the bottom? I made jelly many times and never got anything done
Wow just wow
Етить. Холодца наварил. Гениально
Age of Wushu ost, scene music 1.
Will it be safe from copyright strike ?
My son is 4. Loved the song. ❤️
Age of Wushu ost?
Cristal!! Es la manteca blanca que sale de la grasa del cerdo. Y si Le hechas un ajito y pimentón, ya tienes manteca colora, como se dice en Andalucía
Hello Taste, I'm not sure how you source/make your vids, but some videos refer to 'Chef John's Signature Oils', yet I can't seem to find that one`?
Hi we’ll upload them later. Thanks for asking, current in the process of reformatting
Wait..so what is that solid white.gelatin??
Yeah..this video sucks...he waived his cleaver over it and voila...white layer of who knows what
5g saltpeter not 50g. Typo in description but correct in video.
Music?
Can anyone plz tell me what is the white layer ?
肉冻做的好看，蘸料要是有油泼辣子，不敢想象.....流口水
Awesome recipes I will try today..
LOL the song from game Age of Wushu Dynasty
where I'm from North Carolina we call this souse meat and you don't need gelatin to make it jellity all you have to do is poor the pork juices back on to it and it will be the same thing served cold
yes my country has the exact same dish with out gelatin but basicly pork broth already has gelatin from skin and fat
In my country we call this Pihtije
used 2 shins and still, my soup did not jellify :( Should i add some beef gelatin or something to be sure it settles?
Did u remove the skin?
@@kraniumdranium1364 hmm, yeah they were skinned, might be the problem. skin is where the most of the gelatin is
If you can't get pork with the skin, I'd add to the simmering some blanched bone slices.
If not blanched, then they should be added from the beginning.
這個一定很好吃 .
Muito bom
"crystal pork"...in Russia we call it "holodec" for 3-4 hundred years
It is called Chu Cha in China for over 15000 years🐷🐖🐽
@@belleblanch5374 I'm Chinese. Never heard of chucha, we call it PiDong. BTW, there's no country exist 15000 years ago.
@@puga4202 I know, I was trolling ;) Some think Russians are created it
What does the saltpeter water do to the pork?
How come the bottom is white?
I LOVE YOU
Холодец?
Вот тоже подумала)))
О! Холодец 👍🏻☺️🤗
What is the thing the chef used at 0:41?
It taste cold?
cold dish is actually not rare in Chinese recipe, so, yes this one is a cold dish and it is supposed to be tasted coldly
ofcourse lol it was refrigerated😂
Music is from age of wushu
So its essentially jellied pork
It's the white layer a pork fat? And served cold..??
Chef John, 什麼是saltpetre?
是否一定要放？
Now this is fine dinning. I think a lot of steps are kept and probably needed since this is more a demonstration than a tutorial.
The chef is pro. From butchering to plating everything is top notch. Also got those “fat Chinese chef” figure. Delightful to watch.
Is this northern Chinese? Looks familiar, childhood food...
Crystal pork is a southern dish, but people in the north may have something similar to this though.
Холодец по китайски )))
Is saltpetre what they use to keep cigarettes lit??
Холодец замутили, что необычного😁
In Russia it is called "холодец" (holodets). But what is white in the bottom of the dish?
lard, the pork fat
Món thịt nấu đông này cầu kỳ nhưng quá ngon
What is the effect of salting on meat for 1 day?
So basically frozen boiled pork layered in broth and fat.ok cool
The translucent part is gelatin. If I were to compare it to a north american dish (I'm just gonna assume you're from the US for the sake of this argument), it'd be similar to Aspic. Meat in gelatin dishes are actually more common that you'd think, and lotd of countries have their own version of it.
Also it's not frozen. Nowhere in the video did it say it's frozen.
😊😋😋😋👍👌
crystal highblood
По Русски- это холодец