When it comes to beloved home-style side dishes for fall and winter, pork skin jelly tops the list! With its crystal-clear texture and satisfying chewy bite, it’s refreshing and non-greasy—perfect either on its own or dipped in sauce.
Today, I’m sharing an ultra-practical pork skin jelly recipe using casings. It’s super easy, cooks up in a rice cooker, and even beginners can nail it on the first try. Learn it and whip up a batch for your family ASAP!
Contents
Ingredients
- 500g pork skin
- 2 tbsp cooking wine
- 7 scallions (divided)
- 8 ginger slices (divided)
- Appropriate amount of baking soda
- 1250g water
- 1 piece of food-grade plastic casing
- Several cotton strings
Step-by-Step Instructions
- Initial Boiling to Remove Impurities: Rinse the pork skin thoroughly first. Place it in a pot of cold water, then add 1 tbsp cooking wine, 4 scallions, and 4 ginger slices. Bring to a rolling boil over high heat, then switch to medium heat and continue boiling until a chopstick can easily pierce through the skin. This step gets rid of any off-odors and makes scraping off the fat much easier later.
- Thoroughly Clean the Pork Skin: Fish out the boiled pork skin and rinse it with warm water. While it’s still slightly warm, use a knife to carefully scrape off all the fat from both the surface and the inner side—this is key to keeping the jelly non-greasy, so make sure to scrape it clean! Then pluck out any remaining pig hairs one by one, ensuring the skin is smooth and free of impurities.
- Shred & Wash with Baking Soda: Cut the cleaned pork skin into small pieces first, then slice them into thin shreds. Put the shreds in a basin, add an appropriate amount of baking soda, and rub them vigorously with your hands. Rinse well with water, then repeat this “rub-rinse” process about 6 times until the rinsing water runs clear. This step further eliminates any fishy smells and residual impurities.
- Slow Cook in Rice Cooker to Release Gelatin: Transfer the washed pork skin shreds to the rice cooker pot. Add the remaining 3 scallions, 4 ginger slices, 1 tbsp cooking wine, and 1250g water. Close the lid, select the “Congee” or “Slow Cook” mode, and let it cook for 1 hour until the pork skin becomes tender enough to crumble with a light squeeze—this ensures perfect setting later.
- Stuff into Casings for Shaping: After cooking, first fish out the scallions and ginger slices. Then pour the pork skin and thickened broth into the prepared food-grade plastic casing. Gently smooth it out to remove any air bubbles inside. Use cotton strings to tie the casing into small sections of your desired length, securing both ends tightly.
- Cool & Unmold: Place the stuffed pork skin jelly links in a well-ventilated area to cool completely to room temperature. Then transfer them to the refrigerator and chill for 1-2 hours until fully set and firm. Take them out, snip off the cotton strings with scissors, and gently peel off the outer plastic casing—your chewy, plump pork skin jelly is ready!
- Serving Suggestions: Slice the unmolded pork skin jelly into even thin pieces. Enjoy it as is for the pure, tender flavor, or toss it in a dipping sauce (soy sauce + rice vinegar + minced garlic + chili oil + cilantro) for a zesty, savory twist. It’s absolutely perfect as an appetizer, side dish, or beer snack—everyone will love it!
Pro Tips
- Make sure to clean off all fat and pig hairs from the pork skin; otherwise, the jelly will be greasy, less appetizing, and prone to a fishy smell.
- Baking soda washing effectively removes odors and excess oil. Adjust the number of rinses based on how clear the water gets—usually 5-6 times is enough; over-washing might affect the texture.
- Stick to the water ratio: 1250g water for 500g pork skin gives the jelly a perfectly chewy texture—neither too hard nor too soft.
- Use only food-grade plastic casings. Don’t overstuff the casings; leave a little room to prevent them from bursting when the jelly sets and expands.
- Store the finished pork skin jelly in the refrigerator and consume it within 3 days for the best taste and freshness.
This recipe is hassle-free, no need to watch the pot constantly! The casings give the jelly a neat shape, making it easy and hygienic to eat—your whole family will be asking for seconds. Save this tutorial and give it a try—unlock a delicious new home-style favorite!
Foolproof Casings Pork Skin Jelly Recipe – Chewy, Juicy & Family-Loved!
Today, I’m sharing an ultra-practical pork skin jelly recipe using casings. It’s super easy, cooks up in a rice cooker, and even beginners can nail it on the first try. Learn it and whip up a batch for your family ASAP!
Ingredients
- 500 g pork skin
- 2 tbsp cooking wine
- 7 scallions divided
- 8 ginger slices divided
- Appropriate amount of baking soda
- 1250 g water
- 1 piece of food-grade plastic casing
- Several cotton strings
Instructions
- Initial Boiling to Remove Impurities: Rinse the pork skin thoroughly first. Place it in a pot of cold water, then add 1 tbsp cooking wine, 4 scallions, and 4 ginger slices. Bring to a rolling boil over high heat, then switch to medium heat and continue boiling until a chopstick can easily pierce through the skin. This step gets rid of any off-odors and makes scraping off the fat much easier later.
- Thoroughly Clean the Pork Skin: Fish out the boiled pork skin and rinse it with warm water. While it’s still slightly warm, use a knife to carefully scrape off all the fat from both the surface and the inner side—this is key to keeping the jelly non-greasy, so make sure to scrape it clean! Then pluck out any remaining pig hairs one by one, ensuring the skin is smooth and free of impurities.
- Shred & Wash with Baking Soda: Cut the cleaned pork skin into small pieces first, then slice them into thin shreds. Put the shreds in a basin, add an appropriate amount of baking soda, and rub them vigorously with your hands. Rinse well with water, then repeat this "rub-rinse" process about 6 times until the rinsing water runs clear. This step further eliminates any fishy smells and residual impurities.
- Slow Cook in Rice Cooker to Release Gelatin: Transfer the washed pork skin shreds to the rice cooker pot. Add the remaining 3 scallions, 4 ginger slices, 1 tbsp cooking wine, and 1250g water. Close the lid, select the "Congee" or "Slow Cook" mode, and let it cook for 1 hour until the pork skin becomes tender enough to crumble with a light squeeze—this ensures perfect setting later.
- Stuff into Casings for Shaping: After cooking, first fish out the scallions and ginger slices. Then pour the pork skin and thickened broth into the prepared food-grade plastic casing. Gently smooth it out to remove any air bubbles inside. Use cotton strings to tie the casing into small sections of your desired length, securing both ends tightly.
- Cool & Unmold: Place the stuffed pork skin jelly links in a well-ventilated area to cool completely to room temperature. Then transfer them to the refrigerator and chill for 1-2 hours until fully set and firm. Take them out, snip off the cotton strings with scissors, and gently peel off the outer plastic casing—your chewy, plump pork skin jelly is ready!
- Serving Suggestions: Slice the unmolded pork skin jelly into even thin pieces. Enjoy it as is for the pure, tender flavor, or toss it in a dipping sauce (soy sauce + rice vinegar + minced garlic + chili oil + cilantro) for a zesty, savory twist. It’s absolutely perfect as an appetizer, side dish, or beer snack—everyone will love it!
