Cold Jelly Pork Skin Salad
Long-simmered pork skin sets into a bouncy jelly, sliced thin and paired with smashed cucumber under a garlicky, chili-laced dressing that demands cold beer nearby.
Instructions
- 1
Put alkali on the pork skin, add rice vinegar and scrub it clean, blanch it, remove the fatty meat, and wash it clean.
- 2
Cut into thin strips.
- 3
Add scallions, ginger, and cooking wine, bring to a boil, skim off the foam, and simmer for 1 hour.
- 4
Cook until thickened, then cool.
- 5
Cut the aspic into slices, smash the cucumber, and cut the cilantro into sections.
- 6
Put minced garlic, toasted sesame seeds, chili powder, and chili rings into a small bowl, pour in hot oil, then add dipping sauce, oyster sauce, and chili oil.
- 7
Mix all the ingredients and sauces together.
- 8
Plate the dish.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Pork skin250 g
- Cucumber1 stick
- Scoop the sauce1 bowl
Auxiliary Ingredients
- Ginger1 piece
- Scallion1 section
- Coriander2 stick