This traditional pork rind jelly is collagen-rich, crystal clear, and wonderfully bouncy. A great cold dish on its own or a delicious filling for soup dumplings and buns.
My Homemade Pork Rind Jelly – Zero Waste, All Flavor!
I’ve always believed in using every part of the animal—not just for sustainability, but because some of the most flavorful and nourishing dishes come from the parts we often overlook.
Take chicken feet, for example—I love turning them into rich, savory Braised Chicken Feet Dim Sum or making a tangy and refreshing Pickled Chicken Feet as a cold appetizer.
Pig feet are another favorite, especially when slow-cooked into deeply flavorful stews.
That same philosophy is what makes today’s pork rind jelly recipe so satisfying. I’ve been saving up pork skins in the freezer from previous meals, and this is the perfect way to turn them into something truly special.
The result is a crystal-clear, collagen-rich jelly that’s as beautiful as it is delicious—perfect for cold dishes, dumpling fillings, or simply as a refreshing and nutritious side.
Why This Works Without Gelatin
This recipe is completely natural—no gelatin, no agar agar. The collagen in the pork skin is all you need to create a firm, translucent jelly. After it sets, just gently pry along the edges and it will release cleanly from the container. No cracks, no breaks. If you’ve made a large batch, you can cut it into a few portions for convenience.
One important tip: don‘t freeze it. Freezing will ruin the texture. Instead, store it in the fridge, and it will keep well for around 3 days. It’s ready whenever you need it—just slice it and you’ve got an elegant cold appetizer ready to serve.
Why you‘ll love this recipe
- Naturally rich in collagen
- No additives or gelatin needed
- Beautifully translucent and flavorful
- Great for cold dishes or juicy fillings
Ingredients
Main ingredients:
- 500 g pork rind (pork skin)
- 1 piece ginger (sliced)
- 1 segment green onion (cut into sections)
- 2 tbsp cooking wine
- water as needed
For boiling pork rind:
- 1 piece ginger
- 1 segment green onion
- 2 star anise
- water as needed
Instructions
- Pre-treat the pork skin
Place pork skin in clean water, and scrape off any hair or debris. Rinse well.
In a pot, add enough water to cover the pork skin. Add 1 tbsp cooking wine, 3 slices of ginger, and green onion sections. Bring to a boil and cook for 3 minutes. Remove the pork skin. It should now be slightly soft.
- Remove excess fat thoroughly
Place the blanched pork skin on a board. Use a knife to scrape off the white fat layer on the inside of the skin. Try to scrape as cleanly as possible — do it multiple times if needed. Lightly scrape the outer side too. Rinse the skin again to remove any fat residue.
- Cut into strips
Slice the cleaned pork skin into long, thin strips.
- Second blanching
Place the strips in a pot again. Add enough water to cover. Bring to a boil and cook 3–5 minutes to remove odor and impurities. Rinse the pork skin well and drain thoroughly.
- Stew the pork skin
In a pressure cooker, add pork skin and water (1:3 ratio, e.g., 200g skin = 600ml water) with ginger, scallion, and star anise. Pressure-cook 30–40 mins (or simmer 1.5–2 hours).
Note: If using a regular pot, bring to a boil and simmer on low for 1.5–2 hours. Stir occasionally to prevent sticking. Cook until the pork skin is soft and the broth is thick. A pressure cooker produces a clearer jelly.
- Strain and set
Pour the pork skin and broth into a clean container. Let cool to room temperature. Cover with plastic wrap and refrigerate for 4–6 hours until completely set.
Gently run a knife along the edge of the container, then invert to release the set pork jelly. Cut it into small cubes or thin slices and place them in a bowl. Drizzle with your favorite all-purpose dressing and garnish with fresh cilantro—ready to enjoy!
Frequently Asked Questions
Why is my jelly cloudy?
Too much fat remaining or not enough simmering/stewing may cloud the broth. Scraping off the fat layer thoroughly and using a pressure cooker helps.
Can I flavor the jelly?
The jelly itself is neutral and lightly savory. It’s perfect with dipping sauces, or as a filling where other seasonings are added.
Can I use this for dumplings or buns?
Yes! Dice the set jelly and mix with seasoned meat filling for xiao long bao or pan-fried buns. It melts when cooked and becomes juicy soup inside.
Easy Homemade Meat Skin Aspic
Ingredients
Main ingredients:
- 500 g pork rind pork skin
- 1 piece ginger sliced
- 1 segment green onion cut into sections
- 2 tbsp cooking wine
- water as needed
For boiling pork rind:
- 1 piece ginger
- 1 segment green onion
- 2 star anise
- water as needed
Instructions
Pre-treat the pork skin
- Place pork skin in clean water, and scrape off any hair or debris. Rinse well.
- In a pot, add enough water to cover the pork skin. Add 1 tbsp cooking wine, 3 slices of ginger, and green onion sections. Bring to a boil and cook for 3 minutes. Remove the pork skin. It should now be slightly soft.
Remove excess fat thoroughly
- Place the blanched pork skin on a board. Use a knife to scrape off the white fat layer on the inside of the skin. Try to scrape as cleanly as possible — do it multiple times if needed. Lightly scrape the outer side too. Rinse the skin again to remove any fat residue.
Cut into strips
- Slice the cleaned pork skin into long, thin strips.
Second blanching
- Place the strips in a pot again. Add enough water to cover. Bring to a boil and cook 3–5 minutes to remove odor and impurities. Rinse the pork skin well and drain thoroughly.
Stew the pork skin
- In a pressure cooker, add pork skin and water (1:3 ratio, e.g., 200g skin = 600ml water) with ginger, scallion, and star anise. Pressure-cook 30–40 mins (or simmer 1.5–2 hours).
- Note: If using a regular pot, bring to a boil and simmer on low for 1.5–2 hours. Stir occasionally to prevent sticking. Cook until the pork skin is soft and the broth is thick. A pressure cooker produces a clearer jelly.
Strain and set
- Pour the pork skin and broth into a clean container. Let cool to room temperature. Cover with plastic wrap and refrigerate for 4–6 hours until completely set.
- Gently run a knife along the edge of the container, then invert to release the set pork jelly. Cut it into small cubes or thin slices and place them in a bowl. Drizzle with your favorite all-purpose dressing and garnish with fresh cilantro—ready to enjoy!
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