Delicious Pork Skin Jelly
A chilled pork-skin aspic made by simmering pork skin, with a springy, refreshing texture.
Ingredients
Pork skin (blanched in water, with the fat removed, then shredded)
to taste
Scallions and ginger
to taste
Sichuan peppercorns and star anise
to taste
Sugar (for caramel coloring the pork skin)
to taste
Soy sauce
small amount
Cooking wine
to taste
Salt
to taste
Garlic (crushed into a paste)
to taste
Vinegar
to taste
Instructions
1
Prepare the pork skin
Blanch the pork skin in water, remove the fat, and cut it into thin strips.
2
Make the broth
Put water, scallions, ginger, Sichuan peppercorns, and star anise into a pressure cooker.
3
Caramelize the pork skin
Heat the sugar in oil until it caramelizes, add the pork skin, and stir-fry with a small amount of soy sauce and cooking wine.
4
Pressure-cook the pork skin
Transfer the pork skin to the pressure cooker and add water, using a 1:2 or 1:3 ratio of pork skin to water. Pressure-cook for 15-20 minutes.
5
Cool and chill
Pour the cooked pork skin and broth into a container, let it cool, and then refrigerate until chilled.
6
Cut and dress
Remove the chilled pork skin jelly from the refrigerator, cut it into pieces, and toss with the garlic paste and vinegar before serving.
