Silky Pork Skin Jelly
A cherished Chinese cold appetizer where tender pork skin suspends in a savory, jiggly gelatin broth. The pressure cooker works magic, turning stubborn pig skin into a delicate, wobbly treat that's ideal for hot summer days or as a refreshing starter.
Story
This classic dish, called rou pi dong in Chinese cuisine, has been winning hearts for generations with its uniquely satisfying texture—somewhere between silk and jelly. Using a pressure cooker dramatically speeds up the collagen extraction process, giving you that crystal-clear, clean-tasting jelly without the hours of stovetop attention traditional methods require.
Ingredients
pork skin
500g (about 1.1 lbs)
water
1.5 liters (6 cups)
fresh ginger
3 slices
green onions
2 stalks, halved
Chinese cooking wine
2 tablespoons
light soy sauce
1 tablespoon
dark soy sauce
1 teaspoon
salt
1/2 teaspoon
garlic
2 cloves, minced
sesame oil
1 teaspoon
rice vinegar
1 tablespoon (for serving)
chili oil
optional, to taste
Instructions
1
Soften the pork skin
Submerge the pork skin in a large bowl of cold water and let it soak for about 2 hours until it becomes completely soft and flexible. Drain, rinse well, and pat completely dry with paper towels.
2
Pre-cook and clean
Place the pork skin in your pressure cooker with fresh cold water just to cover it. Add the ginger slices and green onion halves. Cook on high heat using the sauté function (or with the lid unsealed) for 5 minutes. Remove the skin, discard the cooking water, and let it cool until warm. Use a knife to gently scrape both sides clean, removing any remaining fat or debris from the inner surface.
3
Cut into pieces
Once the pork skin has cooled enough to handle comfortably, slice it into thin strips or small bite-sized pieces, roughly 1-2 centimeters wide. Transfer these pieces to a clean pressure cooker or pot.
4
Pressure cook the jelly
Pour 1.5 liters of fresh water over the pork skin pieces. Add the light soy sauce, dark soy sauce, salt, and cooking wine. Stir to combine, then seal the pressure cooker and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
5
Chill until set
Carefully pour the hot pork skin and liquid into a shallow glass or ceramic dish. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until it sets into a firm, jiggly jelly.
6
Serve cold
Cut the set jelly into cubes or thin slices. Drizzle with sesame oil and rice vinegar, then top with minced garlic and sliced scallions. Add a splash of chili oil if you want some heat. Serve chilled as a refreshing appetizer.
