Homemade Aspic

Homemade Aspic

This **Homemade Pork Skin Jelly** recipe delivers a rich, flavorful, and satisfying dish with a perfect gelatinous texture. Tender pork skin is boiled, cleaned, and simmered with scallions, ginger, and star anise for a deep, aromatic broth. The slow-cooked process ensures maximum collagen extraction, creating a naturally sticky and savory jelly. Enhanced with soy sauce for color and seasoned lightly with salt, the pork skin is chilled overnight for the ideal firm yet tender bite. Served with a zesty mix of soy sauce, vinegar, chili oil, and sesame oil, then topped with fresh garlic scallions, this dish offers a delightful balance of umami, spice, and tang. Perfect as a cold appetizer or snack, this recipe transforms humble pork skin into a gourmet treat with melt-in-your-mouth goodness.

60 Minutes
Advanced
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork skin
1 kg
🥩
water
4 L

The aromatics

🧅
scallions
50 g
🧅
ginger
20 g
🧅
star anise
2 pieces

The sauce & seasonings

🧂
soy sauce
1 tbsp
🧂
salt
to taste
🧂
chicken essence
1 tsp
🧂
vinegar
1 tsp
🧂
chili oil
1 tsp
🧂
sesame oil
1 tsp
🧂
garlic scallions
to garnish

Instructions

1. Step 1

Step 1
Put the raw pork skin in a pot, add cold water to cover the pork skin, and turn on the fire to boil. After the water boils, adjust to low heat and cook for 5 minutes, until a chopstick can pierce through the skin. Then, turn off the heat.

2. Step 2

Step 2
Remove the pork skin from the pot and let it cool down to a temperature that is not hot to the touch. Use a clip to remove the hair from the pork skin. Now the pork skin is relatively clean, occasionally there may be a little bit left. Then, use a knife to scrape off the fat from the inside of the pork skin and cut it into thin strips.

3. Step 3

Step 3
Put the cut pork skin into a pot according to the ratio of 1 kg of pork skin to 4 kg of water. Add scallions, ginger, and star anise, and turn on the fire to boil. It’s best to use medium heat, not high heat, and be patient.

4. Step 4

Step 4
Skim off the foam from the surface.

5. Step 5

Step 5
Continue to skim off the foam and excess fat.

6. Step 6

Step 6
During this process, constantly skim off the excess fat floating on the surface.

7. Step 7

Step 7
When the water in the pot has reduced to about half, add 1 tablespoon of soy sauce to enhance the color.

8. Step 8

Step 8
Wait until the pork skin in the pot has become sticky. To determine if it’s sticky, use a chopstick to scoop up some of the skin and pinch it between two fingers. If it feels slightly sticky, it’s ready. Then, add a small amount of salt.

9. Step 9

Step 9
Turn off the heat and let it cool.

10. Step 10

Step 10
Once it has cooled completely, remove it from the pot and put it in the refrigerator to chill overnight. The next day, the texture will be better. You can also put the whole pot in the refrigerator, but my pot is too big, so I removed it.

11. Step 11

Step 11
Take a photo from a different angle. From the time the pork skin is put into the water until the heat is turned off, it takes about 2 hours. Because you’ll be adding seasonings later when serving, use less salt during the cooking process.

12. Step 12

Step 12
Prepare the seasoning sauce: a small amount of salt, chicken essence, soy sauce. If you like to eat vinegar, you can add a bit more vinegar, chili oil, and sesame oil, and mix well.

13. Step 13

Step 13
Pour the seasoning sauce over the cut and cooked pork skin, and sprinkle with chopped garlic scallions.

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