Pork Skin Jelly (Ròupí Dòng)

Name: Pork Skin Jelly (Ròupí Dòng)
Total time: 5 h 20 min
Ingredients: 500g Pork skin; 2 stalks Scallions; 3-4 slices Ginger slices; 3 cloves Garlic cloves; 2 pieces Star anise; 2 leaves Bay leaves; a handful Roasted peanuts; to taste Salt

A traditional Chinese cold appetizer made by slowly cooking pork skin until the collagen creates a silky, jelly-like consistency. Seasoned with aromatic spices, this refreshing dish is served chilled and sliced.

5h 20m

Medium

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Ingredients

Pork skin 500g

Scallions 2 stalks

Ginger slices 3-4 slices

Garlic cloves 3 cloves

Star anise 2 pieces

Bay leaves 2 leaves

Roasted peanuts a handful

Salt to taste

Instructions

Prepare the pork skin

Bring a pot of water to a rolling boil. Blanch the pork skin in the boiling water for 2-3 minutes. Remove and, while still warm, scrape off any remaining fat or impurities from the surface using a knife. Rinse clean.

Cut pork skin into strips

Cut the cleaned pork skin into thin, uniform strips or small pieces. Set aside.

Pressure cook with seasonings

Place the cut pork skin strips into a pressure cooker. Add scallions, ginger, garlic, star anise, bay leaves, and roasted peanuts. Add water just enough to cover the pork skin. Lock the lid and pressure cook on high for 60 minutes.

Strain and season

After cooking, allow the pressure to release naturally. Open the lid and carefully strain the liquid, discarding the whole spices. Season the broth with salt to taste. Pick out the peanuts from the pork skin if preferred.

Chill and set

Pour the seasoned pork skin and broth into a shallow container. Let cool to room temperature, then cover and refrigerate until fully set into a firm jelly, at least 4 hours or overnight.