Bouncy Pork Skin Jelly

Name: Bouncy Pork Skin Jelly
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 400 g Pork skin; 1 section Green onion; 5 clove Garlic; 1 piece Star anise; 1 pinch Sichuan pepper; 2 slice Bay leaf; 30 g Soy sauce; 3 g Salt; 1 pot Water; 1 handful Young garlic sprouts; 30 g light soy sauce; 30 g Aromatic vinegar; 1 spoon Chili oil

Pork skin is scrubbed, simmered low with aromatics until its collagen sets into a wobbly, crystal-clear jelly, served sliced with a garlicky dipping sauce.

0 minNewEasy Cold Dishes Boil Savory

Instructions

1
Wash the pork skin clean.
2
Put into a pot of cold water.
3
Boil on high heat for 5 minutes, the pork skin changes from white to transparent.
4
Take it out and let it air dry for a bit, use a sharp knife to remove the fat from the inside of the skin, and scrape off any remaining pig hairs on the surface.
5
Cut into 2–3 centimeter pieces.
6
Put scallions, garlic, star anise, and other seasonings into a spice bag.
7
Place the seasoning packet inside the pork skin, sprinkle with salt, pour in soy sauce and water, bring to a boil over high heat, then turn to low heat.
8
Until the meat skin is soft and tender, it can be gently broken apart with chopsticks.
9
Scoop the pork skin and broth into a heat-resistant container with a lid, let it cool to a warm temperature, then cover it and refrigerate overnight until fully set.
10
Dipping sauce: Made by mixing young green garlic, light soy sauce, aromatic vinegar, and chili oil; these ingredients are not limited, young green garlic can be replaced with garlic or scallions, and minced ginger, mustard juice, etc. can also be added.
11
Remove the set meat jelly from the mold.
12
Both slicing and cutting into cubes are fine; the pork skin jelly is very smooth, and personally, I think slicing makes it easier to pick up.
13
Springy and smooth.
14
Appetizing, not greasy.