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.

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.

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.

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.

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.

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.