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Cold Crystal Jelly with Garlic Sauce
Translucent pork skin jelly cut into neat cubes gains bold character from a rustic crushed garlic vinegar sauce, every wobbly, springy piece vanishing all too quickly.
Instructions
- 1
Crystal jelly, set aside.
- 2
Crystal clear, as shown in the picture.
- 3
Cut into pieces.
- 4
Plate and arrange nicely.
- 5
Slice the garlic.
- 6
Add a little salt and mash into garlic paste.
- 7
Pour the garlic vinegar sauce over the aspicus.
- 8
Just garnish with some cilantro.
- 9
Crisp and refreshing, with bouncy meat skin.
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Ingredients
Main Ingredients
- Crystal Jelly1 piece
Auxiliary Ingredients
- Garlica pinch
- Coriandera pinch
Seasonings
- Aromatic vinegara pinch