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. 🙂
the main difference in recipe is the braising sauce.
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.
- 200g pig skin
- 1tbsp flat sugar
- 2tsp flat salt
- 1 tbsp white vinegar
- 4-5tbsp shaoxing wine
- place pig skin in boiling water to remove scum. wash, clean & drain.
- put in oven proof dish
- 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.
- place in 130degC oven for 4hrs.
- 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.