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.

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.

Slice the cleaned pork skin into long, thin strips.

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.

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.

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!