Crystal Pork Skin Flower Jelly

Name: Crystal Pork Skin Flower Jelly
Total time: 2 h 30 min
Ingredients: 300g (about 10 oz) pork skin; 3 slices fresh ginger; 2 stalks, roughly chopped green onion; 2 tablespoons Shaoxing wine; 1 teaspoon salt; 2 tablespoons for the sauce: light soy sauce; 1 tablespoon for the sauce: Chinese black vinegar; 1 clove for the sauce: minced garlic; 1 teaspoon for the sauce: chili oil; 1/2 teaspoon for the sauce: sesame oil

A refreshing Chinese cold appetizer featuring tender pork skin cooked until perfectly gelatinous, then sliced thin and dressed with a tangy savory sauce. The translucent jelly-like texture and delicate flavor make this a beloved dish in Jiangzhe cuisine.

2h 30m

Medium

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Story

This classic dish from the Jiangzhe region (Jiangsu and Zhejiang provinces) transforms humble pork skin into an elegant, silky appetizer. The key is thoroughly cleaning the skin and cooking it low and slow until it releases all its natural collagen, creating that signature crystal-clear jelly texture.

Ingredients

pork skin 300g (about 10 oz)

fresh ginger 3 slices

green onion 2 stalks, roughly chopped

Shaoxing wine 2 tablespoons

salt 1 teaspoon

for the sauce: light soy sauce 2 tablespoons

for the sauce: Chinese black vinegar 1 tablespoon

for the sauce: minced garlic 1 clove

for the sauce: chili oil 1 teaspoon

for the sauce: sesame oil 1/2 teaspoon

Instructions

Prepare the pork skin

Scrape both sides of the pork skin with a knife to remove any surface dirt or debris. Bring a pot of water to a gentle simmer, add the Shaoxing wine and ginger slices. Submerge the pork skin and cook for 2 minutes just to lightly blanch it. Remove and let cool slightly.

Clean and trim

While the pork skin is still warm, use a sharp knife to carefully trim away any remaining fat or connective tissue from the underside. Use tweezers to pull out any stubborn stray hairs. Rinse thoroughly under cold running water and pat completely dry.

Simmer until silky

Place the cleaned pork skin in a clean pot with enough fresh water to cover by about 2 inches. Add the green onion and salt. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 2 hours, until the skin becomes very soft and the liquid has reduced by half. You should see a rich, slightly cloudy gelatin forming on the surface.

Set and chill

Carefully transfer the pork skin to a shallow container, layering it flat. Strain the cooking liquid over the skin (discard the solids). The liquid should barely cover the skin. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely set into a firm jelly.

Slice and serve

Invert the set jelly onto a cutting board. Cut into thin, bite-sized pieces or thin strips. Arrange on a serving plate. Mix the sauce ingredients (soy sauce, vinegar, garlic, chili oil, and sesame oil) in a small bowl. Drizzle the sauce over the pork skin or serve alongside for dipping. Garnish with a few drops of chili oil and serve chilled.