Pork skin jelly is a great invention of the Manchu people. First, remove the hair from the pork skin, cut it into small pieces, and simmer it in water until the skin and water merge into a liquid state. Pour it into a container, let it solidify, then cut it into small pieces for eating. There are two types: "clear jelly" and "mixed jelly," both excellent accompaniments to alcohol.
Pork skin jelly is a popular homemade food among the general public. It is made primarily from pork skin, Sichuan peppercorns, MSG, and salt. Due to its affordability, simplicity in preparation, and rich, lingering flavor, it is highly prized for its beauty-enhancing effects and is especially favored by many women!
Pork skin jelly is a meat product ingredient with a very high protein content.Meat products like pork rind, pork jelly, and ham made from pork skin not only boast excellent texture, color, aroma, flavor, and mouthfeel, but also offer significant physiological health benefits.
Method 1
Ingredients: 500g pork skin, salt, MSG, scallion segments, ginger chunks (smashed), Sichuan peppercorns, star anise to taste.
Method:
1. Singe the pork skin over an open flame to remove residual hairs. Wash thoroughly and boil in a pot of water for 10 minutes. Remove, scrape off the inner fat layer (repeat until clean), then cut into small strips. Place in a basin, pour boiling water over to scald, and rinse off any remaining oil.
2. Place pork skin in a pot with water. Wrap all seasonings in cheesecloth, tie tightly, and add to pot. Bring to a boil, skim off scum, then simmer over low heat for about 2 hours. Remove spice bundle, add salt and MSG to taste, pour into a bowl, and let cool.
Cooking Key:
Adding soy sauce creates red jelly. Simmer over low heat until the jelly feels sticky to the touch. For serving, slice into strips and mix with chili oil, vinegar, Sichuan pepper powder, chopped scallions, etc., to taste.
Method Two
Ingredients: 100g pork skin, 10000g water, 15g cooking wine, 1 teaspoon salt.
Instructions:
1. Thoroughly clean pork skin and cut into small pieces.
2. Scrape both sides of the skin clean using the edge of a knife.
3.Fill a pot with water, bring to a boil, then add the pork skin;
4. Blanch until the skin curls, then remove and drain;
5. Dice into small pieces;
6. Refill the pot with fresh water, bring to a boil, then add the diced skin;
7. Add cooking wine and salt, stirring to combine;
8. Cover and simmer over low heat for 2 hours(or 25 minutes in a pressure cooker);
9. Strain the cooked pork skin broth to separate the diced skin (skip this step if you don't mind);
10. Pour into a covered container, let cool, then refrigerate for at least 2 hours;
11. Remove the set jelly and invert it;
12. Chop into fine crumbs.Pork skin jelly is a meat product ingredient rich in protein. Processed pork skin products like pork skin curls, pork skin jelly, and ham not only boast excellent texture, color, aroma, flavor, and mouthfeel, but also offer significant health benefits. Method Three Main Ingredient: Pork skin Supporting Ingredients: Sichuan peppercorns, star anise, ginger, scallions 1.Prepare ingredients: 500g pork skin, 1 scallion segment, 2 ginger slices, 1 star anise, a pinch of Sichuan peppercorns.
2. Wash pork skin and remove hairs. Place skin in a pot with water, bring to a boil over high heat, then simmer for 1 minute. Remove skin, rinse under cold water, and drain thoroughly.
3. Scrape off the white fat from the inner side of the skin with a knife.
4. Trim away the inner fat layer, then cut into 3cm × 2cm rectangles.
5. Place pork skin, scallion segments, ginger slices, star anise, and Sichuan peppercorns into an electric pressure cooker. Add water to cover ingredients, then cook on high pressure for 30 minutes.
6. Drain liquid, transfer skin to a container, and refrigerate overnight to set.
7. Slice into thin strips and serve chilled with soy sauce and vinegar.
4. Slice off the fat from the skin, then cut into 3cm × 2cm rectangles.
5. Place pork skin, scallion segment, ginger slices, star anise, and Sichuan peppercorns into an electric pressure cooker. Add sufficient water, set to the meat setting. Once boiling, skim off foam, cover, and simmer for 30 minutes. Turn off power.
6.Strain out scallions, ginger, spices, and scum from the broth. Pour the broth and pork skin into a storage container. Let sit at room temperature or refrigerate overnight until set. It's ready to eat once solidified.
7. Prepare your favorite dipping sauce. Finely chop green peppers and garlic. Add a splash of light soy sauce and let steep for five minutes to release the flavors.Method Four Main Ingredient: Pork skin Supporting Ingredients: Soybeans, green peas, dried tofu (smoked), carrots, dried chili peppers Seasonings: Shaoxing wine, star anise, soy sauce, salt, scallions, ginger Method: 1. Prepare all ingredients.Scrape off any hair from the pork skin, wash thoroughly, and blanch in boiling water. Skim off any foam that rises to the surface.
2. Remove the skin while still hot and carefully slice off any excess fat, aiming to remove as much as possible. Then cut the skin into thin strips. This makes it easier to simmer and helps collagen break down faster. Place the strips in a stainless steel pot, cover with hot water, and simmer over low heat.
3. Cut scallions into sections, slice ginger, and dice carrots and smoked tofu. Once the pork skin pot comes to a boil, add scallions, ginger, cooking wine, star anise, and dried chili peppers for aroma (omit if avoiding spice—it's mild).
4. When the pot boils again, add soy sauce and salt (just a pinch, as dipping sauce will be used later).Simmer on the lowest heat for about two hours. Use chopsticks to test if the pork skin is tender. If it's almost done, add the soybeans and simmer for another half hour. Then add the carrots and smoked tofu, simmer for five minutes, and remove from heat. Let it sit overnight.
Cooking Tips:
1. Selecting soybeans: Choose beans with a bright yellow, glossy color. They should be plump, uniform in size, free of cracks, damage, insect infestation, mold, or stringy fibers. When bitten, they should crackle cleanly and have a natural aroma and flavor.
2. Pork must be thoroughly cooked, as it may contain parasites. Consuming undercooked pork risks tapeworm infestation in the liver or brain.
3. Avoid rinsing pork with hot water before cooking. Pork contains myosin, a substance that dissolves easily in water above 15°C. Soaking in hot water causes significant nutrient loss and results in inferior flavor.