Soybean and pork skin jelly – a powerful combination of collagen and plant protein

Method

1. 01

   Step 1

   Soak dried soybeans overnight.

   

2. 02

   Step 2

   Blanch the pork skin in boiling water: put it in a pot of cold water, bring it to a boil, and then cook for another ten minutes.

   

3. 03

   Step 3

   Remove the pig skin from the water and wash away the fat. Then scrape off the surface grease with a knife. The cleaner you scrape off the fat, the clearer the aspic will be.

   

4. 04

   Step 4

   Cut the pork skin (after removing the fat) into strips and put it into an electric pressure cooker.

   

5. 05

   Step 5

   Add soybeans, water, cooking wine, salt, and ginger slices. Do not slice the ginger into strips, as this will make it easier to remove later; you can also smash the ginger whole before adding it.

   

6. 06

   Step 6

   Add star anise, cinnamon, and bay leaves. More spices are not necessarily better; too many will make it bitter.

   

7. 07

   Step 7

   A pressure cooker can be used on the porridge setting. Add a little sugar before serving to enhance the flavor. After cooking the pork skin broth, remove the star anise and ginger slices and store it in a container, preferably square for easy cutting.

   

8. 08

   Step 8

   Refrigerate overnight; if the room temperature is low, you can leave it out. This is the frozen aspic.

   

9. 09

   Step 9

   Cut it into pieces and arrange them on a plate; even a simple arrangement looks appealing. The addition of soybeans makes the flavor even richer!