Chinese pork rind jelly (肉皮冻)
Springy & slippery, Chinese pork rind jelly is truly a delight to enjoy. There is no commercial gelatin involved and it’s very simple to prepare.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g pork rind (pork skin) (7oz )
- 600 ml water (2½ cups )
- 2 tablespoon light soy sauce
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- 2 stalk scallions
- 3 slice ginger
- 1 star-anise
- 1 piece cassia cinnamon
- 1 bay leaf
- 4 teaspoon black rice vinegar
- 2 teaspoon light soy sauce
- 1 pinch salt
- 1 teaspoon pure sesame oil
- 3 cloves garlic (crushed)
- 1 tablespoon homemade chilli oil (or fresh chilli, chopped)
- Toasted sesame seeds
- Coriander (chopped)
Instructions
- 1
Boil pork rind for 3 minutes then drain. Cut it into narrow strips when cool enough to handle (see note 1).
- 2
Pour water into a clean pot. Add pork rind strips and other ingredients from braising. Bring the water to a boil then leave to simmer (with the lid on) for 50-60 mins until the pork rind becomes very soft.
- 3
Discard scallions, ginger and the spices. Pour everything else into a container. When completely cool, store in the fridge for 3-4 hours until a hard block of jelly forms.
- 4
Cut the jelly block as you like (thin slices or cubes) then place on a serving plate. Mix all the ingredients for the dressing. Pour it over the jelly then serve with plain rice and other savoury dishes (see note 2).