Chinese pork rind jelly (肉皮冻)
User Reviews
5
Chinese pork rind jelly (肉皮冻)
Description
Chinese pork rind jelly is crafted by boiling pork rind briefly before slicing it into strips and simmering in water infused with soy sauce, Shaoxing rice wine, scallions, ginger, star anise, cassia cinnamon, and bay leaf. This slow braise softens the pork skin and develops a flavorful broth. After removing the spices and aromatics, the liquid and pork rind are refrigerated until firm, forming a jelly-like block.
The set jelly is then sliced into pieces and dressed with a mixture of black rice vinegar, light soy sauce, salt, sesame oil, crushed garlic, chili oil, toasted sesame seeds, and chopped coriander. The resulting dish combines a smooth, gelatinous texture with sour, salty, and spicy flavors that complement steamed rice and other savory courses typically found in Chinese multi-course meals.
This recipe yields about four servings, and leftovers can be kept refrigerated for up to three days. Besides serving as a cold appetizer, the jelly can be chopped finely and incorporated into fillings like those for Chinese soup dumplings, adding gelatinous moisture and flavor.
Ingredients
For braising the pork rind
- 200 g pork rind 7oz, aka pork skin
- 600 ml water 2½ cups
- 2 tablespoon soy sauce light
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- 2 talk scallions
- 3 lice ginger
- 1 star anise
- 1 piece cassia cinnamon
- 1 bay leaf
For the dressing
- 4 teaspoon black rice vinegar
- 2 teaspoon soy sauce light
- 1 pinch salt
- 1 teaspoon sesame oil pure
- 3 cloves garlic crushed
- 1 tablespoon Chilli oil or fresh chilli, chopped, homemade
- sesame seeds toasted
- Coriander chopped
Instructions
- Boil pork rind for 3 minutes then drain. Cut it into narrow strips when cool enough to handle (see note 1).
- 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.
- 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.
- 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).
Notes
- Remove excess fat from the pork rind before cooking to achieve a clearer jelly.
- The dish typically serves about four; half the quantity may suffice for a single meal as part of multiple dishes.
- Store the jelly refrigerated for up to 3 days for best freshness.
- Use the resulting gelatinous broth as a filling component in Chinese Soup Dumplings (Xiao Long Bao) by finely chopping after setting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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