---
title: "Pork Skin Jelly (猪皮冻)"
description: "Pork Skin Jelly is a traditional Cold Dish commonly served at Northern Chinese New Year's Eve dinners. It is crystal clear with a smooth, tender, and bouncy texture, making it perfect as Drinking Snacks. Pork skin is rich in collagen, which is believed to benefit skin health and beauty."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhu-pi-dong.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/"
---

# Pork Skin Jelly

**猪皮冻 · zhū pí dòng**

> Time: 24 h · Difficulty: Medium · Calories: 1630 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Pork Skin Jelly is a traditional Cold Dish commonly served at Northern Chinese New Year's Eve dinners. It is crystal clear with a smooth, tender, and bouncy texture, making it perfect as Drinking Snacks. Pork skin is rich in collagen, which is believed to benefit skin health and beauty.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhu-pi-dong.jpg)

## Ingredients

- 1 kg Pork skin (猪皮) — per serving
  - Tip: Choose thick, well-cleaned pork back skin.
- 4 kg Water (水) — per serving
  - Tip: Use purified water to ensure a crystal clear final product.
- 13 g Salt (盐) — per serving
  - Tip: 5g for scrubbing, 8g for seasoning.
- 10 g MSG (味精) — per serving
- 15 g Chicken bouillon powder (鸡精) — per serving
- 50 ml Light soy sauce (生抽) — per serving
- 20 ml Dark soy sauce (老抽) — per serving
- 10 g Scallion (葱) — per serving
  - Tip: Cut into segments for use.
- 20 g Ginger slices (姜片) — per serving
  - Tip: 10g for blanching, 10g for simmering.
- 10 g Star anise (八角) — per serving
  - Tip: Also known as star anise in the ingredients.
- 5 g Sichuan peppercorns (花椒) — per serving
- 50 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used for blanching to remove fishy smell.
- 20 g White vinegar (白醋) — per serving
  - Tip: Key for removing fishy smell and fat.

### Optional

- to taste Angelica root, cassia bark, cloves, bay leaves, fennel seeds (白芷、桂皮、丁香、香叶、小茴香)
  - Tip: You can add a spice bag according to your preference.

## Tools

Cleaver / chef's knife, Cutting board, Saucepan, Basin, Fine mesh strainer, Plate, Refrigerator

## Method (6 steps)

1. **Soak and Blanch** — Cut the pork skin into small pieces no larger than 10cm. Soak in clean water for 12 hours. Then bring to a boil in cold water with 10g ginger and 50ml cooking wine (Shaoxing). Blanch for 5-10 minutes, then remove and place in cold water.
   - Duration: 730 min
   - Tip: Starting with cold water is more effective for removing the fishy smell.
   - Tip: Soaking effectively draws out blood water from the skin.
   ![Step 1: Soak and Blanch](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_1.jpg)
2. **Remove Fat and Cut into Strips** — Place the blanched pork skin on the cutting board. Remove all the white fat layer from the inside, then cut into strips no wider than 3mm. Place in a basin.
   - Duration: 15 min
   - Tip: The white fat must be completely removed, otherwise the jelly will be cloudy and greasy.
   ![Step 2: Remove Fat and Cut into Strips](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_2.jpg)
3. **Scrub with White Vinegar and Salt** — Add 20g white vinegar and 5g salt. Scrub vigorously for 3 minutes, then rinse clean with water.
   - Duration: 3 min
   - Tip: This is the key step for removing residual fishy smell and fat from the pork skin.
   ![Step 3: Scrub with White Vinegar and Salt](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_3.jpg)
4. **Simmer the Pork Skin** — Add 4kg water to the saucepan. Add the pork skin, 10g scallion, 10g ginger slices, 10g star anise, and 5g Sichuan peppercorns. Bring to a boil over high heat, then simmer over low heat for 90 minutes until the pork skin is soft and tender.
   - Duration: 90 min
   - Tip: Keep the heat low throughout to avoid the broth becoming too cloudy.
   ![Step 4: Simmer the Pork Skin](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_4.jpg)
5. **Season and Cool** — Add 8g salt, 10g MSG, 15g chicken bouillon powder, 50ml light soy sauce, and 20ml dark soy sauce to season. Pour into a plate. Remove the scallion, ginger, and star anise. Cool until it sets into a jelly-like consistency.
   - Duration: 120 min
   - Tip: Removing the aromatics makes the final dish look more appealing.
   - Tip: Cool to room temperature before transferring to the refrigerator.
   ![Step 5: Season and Cool](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_5.jpg)
6. **Refrigerate and Slice** — Refrigerate until set. When serving, cut into small cubes or thick slices.
   - Duration: 480 min
   - Tip: The longer it is refrigerated, the bouncier the texture.
   ![Step 6: Refrigerate and Slice](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_6.jpg)

## Tips

- The biggest mistake when making pork skin jelly is putting it directly into the pot to cook. It must be properly cleaned first.
- Always scrub the pork skin thoroughly with white vinegar and salt. This ensures the finished jelly is crystal clear and free of fishy smell.

## Overview image

![Pork Skin Jelly — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_zhu-pi-dong_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/猪皮冻/猪皮冻.md

## Related recipes

- [Master Stock Braise](https://cookbook.cn-trending.com/r/meat_dish_lu-cai/)
- [Mouth-Watering Chicken](https://cookbook.cn-trending.com/r/meat_dish_kou-shui-ji/)
- [Cold Tossed Shredded Chicken](https://cookbook.cn-trending.com/r/meat_dish_liang-ban-ji-si/)
- [Braised Pork Ribs with Potatoes](https://cookbook.cn-trending.com/r/meat_dish_tu-dou-dun-pai-gu/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Pork Skin Jelly","alternateName":"猪皮冻","description":"Pork Skin Jelly is a traditional Cold Dish commonly served at Northern Chinese New Year's Eve dinners. It is crystal clear with a smooth, tender, and bouncy texture, making it perfect as Drinking Snacks. Pork skin is rich in collagen, which is believed to benefit skin health and beauty. 猪皮冻是北方年夜饭常见的传统凉菜，晶莹剔透，口感滑嫩 Q 弹，特别适合下酒。猪皮富含胶原蛋白，有美容养颜的作用。","recipeCategory":"Meat / 荤菜","recipeCuisine":["Northern Chinese","Chinese"],"keywords":"Cold Dish, New Year's Eve dinner, Northern Chinese, Drinking Snacks, Beautifying, 凉菜, 年夜饭, 北方菜, 下酒菜, 美容养颜","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_zhu-pi-dong.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"1630 kcal"},"totalTime":"PT1440M","recipeYield":"1 serving","recipeIngredient":["1 kg Pork skin","4 kg Water","13 g Salt","10 g MSG","15 g Chicken bouillon powder","50 ml Light soy sauce","20 ml Dark soy sauce","10 g Scallion","20 g Ginger slices","10 g Star anise","5 g Sichuan peppercorns","50 ml Cooking wine (Shaoxing)","20 g White vinegar","to taste Angelica root, cassia bark, cloves, bay leaves, fennel seeds"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak and Blanch","text":"Cut the pork skin into small pieces no larger than 10cm. Soak in clean water for 12 hours. Then bring to a boil in cold water with 10g ginger and 50ml cooking wine (Shaoxing). Blanch for 5-10 minutes, then remove and place in cold water.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_1.jpg"},{"@type":"HowToStep","name":"Remove Fat and Cut into Strips","text":"Place the blanched pork skin on the cutting board. Remove all the white fat layer from the inside, then cut into strips no wider than 3mm. Place in a basin.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_2.jpg"},{"@type":"HowToStep","name":"Scrub with White Vinegar and Salt","text":"Add 20g white vinegar and 5g salt. Scrub vigorously for 3 minutes, then rinse clean with water.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_3.jpg"},{"@type":"HowToStep","name":"Simmer the Pork Skin","text":"Add 4kg water to the saucepan. Add the pork skin, 10g scallion, 10g ginger slices, 10g star anise, and 5g Sichuan peppercorns. Bring to a boil over high heat, then simmer over low heat for 90 minutes until the pork skin is soft and tender.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_4.jpg"},{"@type":"HowToStep","name":"Season and Cool","text":"Add 8g salt, 10g MSG, 15g chicken bouillon powder, 50ml light soy sauce, and 20ml dark soy sauce to season. Pour into a plate. Remove the scallion, ginger, and star anise. Cool until it sets into a jelly-like consistency.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-5","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_5.jpg"},{"@type":"HowToStep","name":"Refrigerate and Slice","text":"Refrigerate until set. When serving, cut into small cubes or thick slices.","url":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/#step-6","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_zhu-pi-dong/step_6.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Meat","item":"https://cookbook.cn-trending.com/c/meat_dish/"},{"@type":"ListItem","position":3,"name":"Pork Skin Jelly","item":"https://cookbook.cn-trending.com/r/meat_dish_zhu-pi-dong/"}]}
```