Chinese pork rind jelly (肉皮冻)

Method7 steps

1. 1

   Step 1: Boil the raw pork rind in the blanching water for 3 minutes, starting the timer once it boils. Drain and discard that water. Let the skin cool only until safe to handle, scrape off any excess attached fat, and cut the skin into narrow strips.

   Pork-rind blanch · 3 minUses 200 g raw pork rind (pork skin) · Water as needed to boil the pork rind for blanching; drain and discard afterwards

2. 2

   Step 2: Put the prepared skin strips into a clean pot with the 600 ml braising water, 2 tbsp light soy, ½ tbsp Shaoxing wine, ¼ tsp salt, scallions (2 stalks), ginger (3 slice), star anise (1), cassia and bay leaf (1). Bring to a boil, then cover and simmer for 50–60 minutes until the skin is very soft; check at 50 minutes and continue if needed.

   Pork-rind simmer: first check at fifty minutes · 50 minUses Blanched sliced pork skin, water and scraped fat excluded · 600 ml water (2½ cups) · 2 tablespoon light soy sauce · ½ tablespoon Shaoxing rice wine · ¼ teaspoon salt · 2 stalks scallions · 3 slice ginger · 1 star-anise

3. 3

   Step 3: Remove and discard the scallions, ginger and whole spices. Pour the soft skin and its remaining broth into a shallow container. Cool promptly and refrigerate at 4°C (40°F) or below within 2 hours, or within 1 hour if the room is above 32°C (90°F). Do not leave it on the counter waiting for the stock to set.

   Uses Cooked pork skin and broth, discarded aromatics excluded

4. 4

   Step 4: Keep the container refrigerated for 3–4 hours, until the skin and broth set into a firm jelly block. Check at 3 hours and continue chilling if it has not set firmly.

   Pork-rind jelly chill: first check at three hours · 180 minUses Pork skin and broth prepared for refrigerated setting

5. 5

   Step 5: Mix the 4 tsp black rice vinegar, 2 tsp light soy sauce, pinch of salt, 1 tsp sesame oil and crushed garlic (3 cloves). Choose the 1 tbsp ready chilli oil OR chopped fresh chilli to taste and stir in that one choice. Mix in the toasted sesame seeds and chopped coriander as desired; their amounts are not prescribed.

   Uses 4 teaspoon black rice vinegar · 2 teaspoon light soy sauce · 1 pinch salt · 1 teaspoon pure sesame oil · 3 cloves garlic (crushed) · 1 tbsp ready homemade chilli oil; use this OR the fresh-chilli alternative · Optional chopped fresh chilli, to taste, ONLY instead of the 1 tbsp ready chilli oil · Toasted sesame seeds

6. 6

   Step 6: Cut the jelly into thin slices or cubes and place on a serving plate. Spoon the dressing over the jelly and serve as part of a shared meal, optionally with ready plain rice. The complete batch gives approximately four side servings; use only the portion you wish to serve and keep the remaining plain jelly refrigerated.

   Uses Set pork-rind jelly selected for this serving · Prepared dressing for the selected jelly serving · Optional ready plain rice for serving with the salad

7. 7

   Step 7: Keep any plain jelly not being served in a covered container in the refrigerator at 4°C (40°F) or below for up to 3 days. Keep perishable portions cold until serving.

   Uses Remaining plain pork-rind jelly