Recipe = Jelly Pig Skin 猪皮冻on 25Jul2018

made some jelly pig skin 猪皮冻 for 9pax dinner for my RI makan group buddies dinner on 25.7.2018.

the jelly pig skin 猪皮冻 was kind of a by product.

i planned it of course! 🙂

when i slow braise belly pork there is very tasty gelatine. also i had lots of pig skin from previous belly pork dishes where i had to remove the skin. so just putting 2 and 2!

just put the marinade from braised belly pork in a small rectangular dish. cut & added the pig skin (which was slow braised 4hrs in 130degC oven together with the belly pork). placed in fridge & chilled for few hours. 🙂

i made ter kar tan 猪脚冻 a number of times, sometimes pig head jelly 猪头冻 in 2015. did not make much in recent years.

the main difference in recipe is the braising sauce.

the cooking is also different this time as i used the chashu method 4hrs in 130degC oven.

this really excellent jelly pig skin 猪皮冻 in my opinion. my belly pork marinade is so tasty & it also contained the belly pork taste & gelatine.

c.h.e.f andy


  • 200g pig skin
  • 1tbsp flat sugar
  • 2tsp flat salt
  • 1 tbsp white vinegar
  • 4-5tbsp shaoxing wine


  1. place pig skin in boiling water to remove scum. wash, clean & drain.
  2. put in oven proof dish
  3. add 1tbsp flat sugar, 1-2tsp flat salt, 1 tbsp white vinegar, 4-5tbsp shaoxing wine, some water to cover…i do this together with 400g belly pork.
  4. place in 130degC oven for 4hrs.
  5. let cool, cut pig skin in strips (i remove the belly pork for other serving), put back in the dish & chill overnight or a few hours in fridge or chiller compartment.


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