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I love making this classic pork skin jelly sausage for Chinese New Year because it looks beautiful and tastes incredibly refreshing. The texture is delightfully bouncy and smooth, and it’s surprisingly light compared to heavier holiday dishes. Once sliced and served with a tangy dipping sauce, it becomes the perfect appetizer everyone reaches for.

This traditional cold dish is made by slowly simmering pork skin until the collagen turns into a rich natural jelly. The mixture is then stuffed into sausage casings and chilled until firm, creating a crystal-clear, springy texture that’s both satisfying and elegant on the plate.

Contents

1 Why you’ll love this recipe
2 Ingredients
3 Instructions
4 Cooking Notes
5 Frequently Asked Questions
6 Chinese Pork Skin Jelly Sausage (Q-Bouncy New Year Cold Dish)

Why you’ll love this recipe

Bouncy and refreshing texture – QQ, smooth, and not greasy
Perfect for holiday feasts – a classic Chinese New Year appetizer
Great make-ahead dish – stores well in the fridge for days
Beautiful presentation – sliceable sausage shape looks impressive
Naturally gelatinous – no gelatin powder needed

Ingredients

Main ingredients

500g fresh pork skin
150g lean pork (pork loin or lean meat, about 1/3 the amount of pork skin)

Seasonings & aromatics

50g light soy sauce
25g oyster sauce
10g dark soy sauce
2 star anise
30g scallion segments
20g ginger chunks

Cleaning ingredients

10g salt
10ml white vinegar

Tools

1 sausage casing (size 80 food-grade)
1 plastic bottle (used as a funnel)

Instructions

Step 1: Clean the pork skin

Place the pork skin in a pot of cold water and bring it to a boil. Once boiling, skim off any foam and cook for 2–3 minutes until slightly softened.

Remove and rinse under cold water. Using a knife or scraper, carefully remove all the fat from the inside of the skin. Scrape the outer surface as well to remove impurities.

Cut the cleaned pork skin into thin strips. Place them in a bowl and add salt and white vinegar, then massage for 1–2 minutes to remove remaining grease and odor.

Rinse the pork skin 2–3 times with warm water until the water runs clear. Drain well and set aside.

Step 2: Prepare the lean pork

Trim off any visible fat from the lean pork. Cut into small cubes.

Rinse briefly or soak for about 5 minutes, then place in a pot of cold water and bring to a boil. Skim off the foam and cook 3–4 minutes.

Drain and set aside.

Step 3: Simmer the pork skin jelly base

Place the pork skin strips and lean pork cubes into a clean, oil-free pot. Add scallions, ginger, and star anise.

Season with:
light soy sauce, oyster sauce, and a small amount of dark soy sauce for color.

Do not add salt at this stage—salt can interfere with the gelatin setting.

Add water using the golden ratio:
1 bowl pork skin : 2 bowls water

Bring to a boil over high heat, skim off foam, then reduce to very low heat and simmer gently for about 1.5 hours.

Keep the pot uncovered so any unwanted odor can evaporate.

The pork skin is ready when it becomes extremely soft and easily breaks when pressed with chopsticks. Remove the aromatics. If the broth is too thin, simmer briefly to reduce until slightly thick.

Let the mixture cool until warm but still pourable.

Step 4: Fill the sausage casing

Tie one end of the sausage casing with a knot.

Cut the top off a plastic bottle to create a simple funnel and attach the casing to the bottle opening.

Pour the warm pork skin mixture (including broth and meat pieces) into the casing slowly.

Fill to about 70–80% full, leaving room for expansion. Gently squeeze the casing to remove trapped air.

Tie the other end tightly to seal.

Step 5: Chill and set

Place the filled sausage gently into a container and allow it to cool to room temperature without pressing or squeezing.

Transfer to the refrigerator and chill for several hours until fully set.

The collagen will naturally solidify into a clear, bouncy pork skin jelly sausage.

Step 6: Slice and serve

Once fully chilled, peel off the casing from one end.

Slice the jelly sausage into even round pieces and arrange on a serving plate.

Serve with a dipping sauce such as:

soy sauce + vinegar + sesame oil
black vinegar + chili oil + garlic

The tangy sauce balances the rich collagen texture perfectly.

Cooking Notes

Removing all fat from the pork skin is essential for a clear and non-greasy jelly.
The 1:2 pork skin-to-water ratio ensures the jelly sets properly.
Never add salt during simmering, or the jelly may not firm up.
Fill casings only 70–80% full to prevent bursting during chilling.
Refrigerated pork skin jelly sausage can keep about 2 weeks in the fridge.

Frequently Asked Questions

Why didn’t my pork skin jelly set?

The most common reasons are too much water, insufficient simmering time, or adding salt during cooking. The collagen needs enough time to dissolve and concentrate.

Can I make pork skin jelly without sausage casings?

Yes. Simply pour the cooked mixture into a container and chill it to set. However, using casings creates a beautiful sausage shape that’s easier to slice and store.

Why must the pork skin be cleaned so thoroughly?

Any remaining fat will make the jelly cloudy and greasy. Proper cleaning ensures the finished jelly is clear, firm, and refreshing.

How long does pork skin jelly last in the refrigerator?

Stored in an airtight container, it can keep for about 10–14 days in the fridge.

Can I freeze pork skin jelly?

Freezing is not recommended because it damages the gelatin structure and changes the texture.

If you don’t have sausage casings, you can simply pour the cooked pork skin mixture into a heatproof container and chill it to set. The texture will still be wonderfully bouncy and smooth. You can refer to my Home-Style Steamed Egg with Carrot for a similar gentle steaming technique and temperature control, which follows the same principle of slow cooking for a delicate texture.

If you have extra sausage casings left after making this recipe, don’t let them go to waste. They are also perfect for making my Foolproof Casings Pork Skin Jelly, another classic cold dish with a crystal-clear texture and rich collagen flavor that’s especially popular during festive gatherings.

You can also use sausage casings to prepare Century Egg Sausage, a savory dish made with eggs, century eggs, and ham. It has a tender, bouncy texture and beautiful cross-sections when sliced, making it a great addition to holiday appetizer platters.

Chinese Pork Skin Jelly Sausage (Q-Bouncy New Year Cold Dish)

Print Recipe Pin Recipe

Course Side Dish

Cuisine Chinese

Servings 5