Black Pepper Pork Skin Jelly

Name: Black Pepper Pork Skin Jelly
Total time: 2 h
Ingredients: 300 grams Pork skin (about 300g); 1 teaspoon Black peppercorns, coarsely crushed; 4-5 slices Fresh ginger, sliced; 1/2 teaspoon Fine salt; 1.5 liters Water

A silky, translucent Chinese cold appetizer made by slowly cooking pork skin until it releases its natural gelatin. The soy milk maker method yields a remarkably smooth texture, while black pepper adds warm, aromatic depth. This dish is served chilled and sliced, perfect for summer or as a sophisticated appetizer.

2 hours

Medium

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Story

Pork skin jelly (rou pi dong) is a classic Chinese cold dish with roots in Jiangsu and Zhejiang provinces. The technique of using a soy milk maker to create this dish is a clever home hack—the machine's slow, steady heating and stirring action helps extract maximum collagen from the skin, resulting in a crystal-clear gel with a pleasing bite. The black pepper version adds a contemporary twist, giving the traditional dish a gently spiced, aromatic character.

Ingredients

Pork skin (about 300g) 300 grams

Black peppercorns, coarsely crushed 1 teaspoon

Fresh ginger, sliced 4-5 slices

Fine salt 1/2 teaspoon

Water 1.5 liters

Instructions

Prepare the pork skin

Rinse the pork skin thoroughly under cold running water. Using a sharp knife or kitchen scraper, remove all visible fat from the underside. Check carefully for any remaining hairs and pull them out with tweezers. The skin should be completely clean and free of debris. Cut into thin strips about 3-4 cm long.

Blanch the pork skin

Place the pork skin strips in a pot with cold water covering them by about 2 inches. Add a splash of cooking wine (about 1 tablespoon). Bring to a gentle simmer over medium heat. As the water comes to a boil, you'll see foam and impurities rise to the surface—this is the proteins and fats being drawn out. Let it simmer for 2-3 minutes, then drain and rinse the skin well under warm water. This removes any lingering odor and ensures a clean-tasting jelly.

Transfer to soy milk maker

Add the blanched pork skin strips to the chamber of your soy milk maker. Pour in the water (1.5 liters), then add the salt, ginger slices, and most of the crushed black pepper (reserve a pinch for finishing). Close the lid and select the "soy milk" or "paste" function—this typically runs for about 20-25 minutes with continuous heating and stirring.

Cook and set

Let the machine run its full cycle. The constant agitation and heat will break down the pork skin completely, releasing all its collagen to create a rich, slightly cloudy liquid. Once finished, carefully pour the liquid through a fine mesh sieve into a clean bowl or container, discarding the ginger pieces. Stir in the reserved black pepper. Cover and refrigerate for at least 4 hours, or overnight—the jelly will set into a firm, jiggy consistency.

Serve

When ready to serve, invert the jelly onto a cutting board. It should release easily. Slice into neat rectangles or diamond shapes. Arrange on a platter and garnish with a few extra cracks of black pepper if desired. This dish is traditionally served cold as an appetizer, possibly with a small dish of soy sauce and vinegar for dipping.