crystal jelly

Crystal Pork Skin Jelly: A Step-by-Step Guide

Crystal pork skin jelly, or "水晶皮冻" in Chinese, is a beloved appetizer prized for its translucent, wobbly texture and savory flavor. Here’s a simple guide to making it at home.

Ingredients: 500g pork skin (cleaned and fat removed), 2L water, 5cm ginger (sliced), 3 green onions (tied), 1 tbsp Shaoxing wine, salt to taste. Optional: add a few Sichuan peppercorns or star anise for extra aroma.

Steps:

1. Prep the pork skin: Scrape off any remaining fat and hair. Blanch in boiling water for 5 minutes, then rinse under cold water. Cut into thin strips.

2. Simmer: Place the skin, ginger, green onions, and wine in a pot. Add water, bring to a boil, then reduce heat to a simmer for 1.5–2 hours until the skin is very soft. Skim off foam occasionally.

3. Strain: Pour the mixture through a cheesecloth-lined sieve into a clean bowl, pressing gently to extract liquid. Discard solids. Season with salt.

4. Set: Pour the liquid into a container (preferably square for easy slicing). Let cool completely, then refrigerate for at least 4 hours until firm.

Serving: Unmold and slice into thin pieces. Serve with a dipping sauce of soy sauce, vinegar, and chili oil, or garnish with cilantro and sesame oil. Enjoy its smooth, melt-in-your-mouth texture!