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Chinese pork rind jelly

Chinese pork rind jelly

Appetizers

A cold appetizer from northern China: strips of pork rind simmered for three hours with leek and ginger, then set in a jelly.

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Recipe from Ceezen, SoHome, Gzdavidwong and 6 other contributors, adapted by Recette de cuisine · · updated on

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“Pork Ginga” is a traditional cold appetizer, primarily made with pork skin. It is a refreshing and delicious dish, known for its benefits for the skin and beauty.

Ingredients and directions

  • Prep time15 min
  • Cook time3 hr
  • Resting4 hr
  • Total7 hr 15 min
  • DifficultyMedium
  • Cooking methodboiling

Ingredients

4 people
  • $0.04
  • $0.13

Directions

  1. Submerge the hide in boiling water for 5 minutes, then drain it and allow it to cool.
  2. Scrape off any remaining fat and hair. ≈ 3 min
  3. Cut them into thin strips, rub them with salt, and rinse them. ≈ 8 min
  4. Bring a saucepan of water to a boil with the noodles, scallions, and ginger. Cook over high heat, then reduce the heat and add the salt and soy sauce. Skim the surface regularly.
  5. After about 3 hours, when the hide is soft and the broth is thick, pour it into a mold and let it set in the refrigerator.
  6. Remove from the pan, cut into slices, and serve with a drizzle of soy sauce and sesame oil. ≈ 8 min

Equipment

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Before you start

Ingredients

  • 500 g of pig’s skin
  • 2 leeks
  • One piece of ginger
  • 1 teaspoon of salt, plus more for rubbing
  • 2 tablespoons of soy sauce
  • A few drops of sesame oil (optional)

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