Orange Pork Skin Jelly

Name: Orange Pork Skin Jelly
Total time: 2 h 15 min
Ingredients: 300g Pork skin; 1.2 liters Water; 3 slices Fresh ginger; 2 stalks Green onion; 1 strip Orange peel (dried); 2 tablespoons Light soy sauce; 1 teaspoon Sesame oil; a pinch White pepper; few drops Orange food coloring (optional)

A silky, collagen-rich chilled appetizer featuring two distinct layers—one naturally clear and one infused with bright citrus notes. This classic Chinese dish is refreshing, jiggly, and full of savory depth.

2h 15m

Medium

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Story

Pork skin jelly is a beloved traditional dish in Chinese cuisine, valued for its delicate texture and skin-loving collagen. The double-layer effect creates a visual surprise when sliced—golden citrus on top, crystal clear below. Serve chilled with a drizzle of soy sauce and sesame oil for an elegant appetizer.

Ingredients

Pork skin 300g

Water 1.2 liters

Fresh ginger 3 slices

Green onion 2 stalks

Orange peel (dried) 1 strip

Light soy sauce 2 tablespoons

Sesame oil 1 teaspoon

White pepper a pinch

Orange food coloring (optional) few drops

Instructions

Prepare the pork skin

Rinse the pork skin thoroughly under cold water. Use tweezers to remove any stray hairs, then scrape away excess fat from the underside with a knife. Cut into thin, uniform strips about 5cm long.

Parboil the skin

Bring a pot of water to boil. Add the pork skin strips and blanch for 2 minutes until they curl slightly. Drain and rinse well to remove any impurities. This step ensures a cleaner, clearer final jelly.

Simmer until silky

In a clean pot, combine the blanched pork skin with fresh water, ginger slices, and green onions. Bring to a gentle simmer over medium-low heat. Cook for about 90 minutes until the liquid becomes slightly viscous and the skin is very soft. Stir occasionally.

Create two batches

Divide the cooked pork skin and broth into two equal portions. To one portion, add dried orange peel and a few drops of orange food coloring (or steep with fresh orange zest). Leave the other portion plain for the clear layer.

Layer and set

Pour the clear mixture into a shallow container and let it cool to room temperature. Once set (about 30 minutes), gently pour the orange-infused mixture on top. Refrigerate for at least 4 hours until fully firm and jiggly.

Slice and serve

Invert the jelly onto a cutting board and slice into neat rectangles or cubes. Arrange on a plate and drizzle with light soy sauce, sesame oil, and a sprinkle of white pepper. Garnish with fresh cilantro if desired.