Pressure Cooker Pork Skin Jelly
A classic Chinese cold appetizer featuring tender, silky pork skin in a savory gelatinous broth. The pressure cooker transforms tough pig skin into a delicate, jiggly treat that's perfect for summer snacking or as a refreshing starter.
Story
This traditional Chinese dish, known as pig skin jelly or 肉皮冻, is a beloved appetizer with a unique texture that's both silky and satisfying. The pressure cooker method speeds up the natural collagen extraction from the pork skin, creating a clean, clear jelly without the lengthy stovetop simmering.
Ingredients
Instructions
Soak and prep the pork skin
Place the pork skin in a large bowl and cover with cold water. Soak for 2 hours until completely softened and pliable. Drain and rinse thoroughly, then pat dry with paper towels.
Pre-cook and scrape
Add the pork skin to the pressure cooker with fresh cold water (just enough to cover). Add ginger and green onion. Cook on high pressure for 5 minutes without sealing the lid (or use the sauté function). Remove the skin, discard the water, and let the skin cool until warm to the touch. Use a knife to scrape both sides clean, removing any remaining fat or debris from the inner surface.
Cut and season
Once the pork skin is clean and cool enough to handle, cut it into thin strips or small bite-sized pieces, about 1-2 cm wide. Transfer to a clean pressure cooker or pot.
Pressure cook the jelly
Add 1.5 liters of fresh water to the pot with the pork skin pieces. Stir in the light soy sauce, dark soy sauce, salt, and cooking wine. Close the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
Set and chill
Carefully pour the hot pork skin and liquid into a shallow glass or ceramic dish. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely set into a jiggly jelly.
Serve
Cut the set jelly into cubes or slices. Drizzle with sesame oil and rice vinegar, then garnish with minced garlic and sliced scallions. Add chili oil if you like some heat. Serve cold as an appetizer.