Lean pork skin jelly

Method

1. 01

   Step 1

   Cut the lean pork into large chunks and soak it in cold water with two slices of lemon for an hour. Change the water twice during this time. After rinsing the lean pork and pork skin, put them in a pot along with the lemon slices, adding enough cold water to cover the pork skin. Blanch over low heat. Once the water boils, a lot of scum will rise to the surface. While keeping the water boiling, use chopsticks to remove the lean pork and pork skin and place them in a bowl of warm water.

   

2. 02

   Step 2

   Check the pig skin for any remaining pig hair and pluck it clean (my secret weapon is tweezers). Then scrape off the fat from inside the pig skin with a knife. Wash it thoroughly with warm water and cut it into thin strips. Don't wash it with cold water, as the pig skin will curl up and become difficult to cut. Wash the lean meat and cut it into small pieces.

   

3. 03

   Step 3

   Wash the pot thoroughly, put the chopped lean pork and pork skin back into the pot, add 2000 ml of warm water and 10 g of cooking wine. Add scallions, ginger, Sichuan peppercorns, star anise, and bay leaves (it's best to wrap the spices in cheesecloth and a spice bag for easier cleaning later). First, bring it to a boil over high heat, then reduce to low heat and simmer 50 minutes. Add light soy sauce, dark soy sauce, and salt, and continue to simmer for 10 minutes before turning off the heat.

   

4. 04

   Step 4

   Remove the scallions, ginger, and spices. Pour the lean pork, pork skin, and stewing broth into a bowl and let it cool in a cool, shady place. Then cover it with plastic wrap and refrigerate.

   

5. 05

   Step 5

   After refrigerating for ten hours, run a knife around the edge of the bowl, invert it onto a cutting board, and firmly tap the bottom of the bowl. The lean pork skin jelly is now ready!

   

6. 06

   Step 6

   Cut it up and plate it. You can eat it directly, or mix it with vinegar, minced garlic, and sesame oil.

   

7. 07

   Step 7

   Friends, please follow the steps strictly, and the pork skin jelly you make will definitely not be fishy and will be chewy and bouncy. Give it a try!