Pork Skin Jelly

Method6 steps

1. 1

   Soak and Blanch

   浸泡与汆烫

   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.

   将猪皮剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中

   ⏱730 min

   • 💡 Starting with cold water is more effective for removing the fishy smell.冷水下锅去腥效果更好
   • 💡 Soaking effectively draws out blood water from the skin.浸泡能有效泡出皮中血水
   
2. 2

   Remove Fat and Cut into Strips

   剔除油脂与切条

   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.

   将焯过水的猪皮放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中

   ⏱15 min

   • 💡 The white fat must be completely removed, otherwise the jelly will be cloudy and greasy.白肉必须剔除干净，否则皮冻会浑浊且油腻
   
3. 3

   Scrub with White Vinegar and Salt

   白醋盐搓洗

   Add 20g white vinegar and 5g salt. Scrub vigorously for 3 minutes, then rinse clean with water.

   加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净

   ⏱3 min

   • 💡 This is the key step for removing residual fishy smell and fat from the pork skin.这是去除猪皮残留腥味和油脂的核心步骤
   
4. 4

   Simmer the Pork Skin

   煲煮猪皮

   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.

   锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂

   ⏱90 min

   • 💡 Keep the heat low throughout to avoid the broth becoming too cloudy.全程小火，避免汤汁过于浑浊
   
5. 5

   Season and Cool

   调味与晾凉

   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.

   加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状

   ⏱120 min

   • 💡 Removing the aromatics makes the final dish look more appealing.拣出香料成品更美观
   • 💡 Cool to room temperature before transferring to the refrigerator.室温晾凉后再移入冰箱
   
6. 6

   Refrigerate and Slice

   冷藏与切片

   Refrigerate until set. When serving, cut into small cubes or thick slices.

   放冰箱冷藏即可，食用时，切成小块或者厚片

   ⏱480 min

   • 💡 The longer it is refrigerated, the bouncier the texture.冷藏时间越久，口感越 Q 弹