Chinese pork rind jelly is a popular dish with a long history, made from simmering pork rind with a variety of seasoning and spices, after chilled, it forms into a beautiful, slightly transparent block of jelly. The jelly has a delicate, melt in your mouth texture and rich, creamy flavors. It's also a perfect appetizer or side dish for hot summer days!
Chinese Pork Rind Jelly
TIME: 50 min
SERVING: 3 People
- 1 cup Dried Black Fungus
- 1 large Pork Rind
- 1 tbsp Cooking Wine [1St Pork Boil Seasoning]
- 1 tbsp Green Onion [1St Pork Boil Seasoning]
- 2.5 tbsp Ginger (Divided)
- 1 medium Green Onion [2Nd Pork Boil Seasoning]
- 2 pods Star Anise
- 3 pieces Bay Leaves
- half stick Cinnamon Stick
- 0.5 tsp Sichuan Peppercorn
- 3.5 oz Spinach
- 1.5 tsp Salt
- 0.25 tsp White Pepper
- 1 tbsp Balsamic Vinegar
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
Place dried black fungus in a bowl, soak in warm water for 1 hour until they are soft and reconstituted.
Fill a stockpot with water, add pork rind, cooking wine, 1 tablespoon of green onion and 1 tablespoon of ginger, boil for 5 minutes. Remove pork rind and cool it in a bowl of cold water, drain and transfer onto a cutting board, trim off the fat under the skin, and slice it into thin strips.
Place the pork rind strips into a medium saucepan, add 1 ½ tablespoon of ginger, 1 medium green onion, place star anise, bay leaves, cinnamon stick, and Sichuan peppercorns into a spice sachet and add it into the pan. Fill the pan with water and bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes.
Quickly blanch the spinach in a pot of boiling water for 5 seconds, then transfer to cool in a bowl of ice water, drain and set aside. Cook the reconstituted black fungus in the same pot for 3 minutes, cool in ice water, drain and transfer onto a cutting board, cut into thin strips, and set aside.
Remove the spice sachet, scallion, and ginger from the pork rind stock, season stock with salt and white pepper, and remove the saucepan from the heat.
Prepare a rectangular glass container, spread a layer of black fungus evenly on the bottom, followed by a layer of blanched spinach, pour the cooked pork rind and its stock into the container, and let it cool at room temperature. Chill in the refrigerator for 3-4 hours until it congealed into jelly.
Combine balsamic vinegar, light soy sauce and sesame oil in a small bowl and set aside.
Remove the congealed pork rind jelly from the refrigerator, scrape along the sides of the jelly to help loosen it, turn the container upside down on the cutting board to release the jelly.
Cut the pork rind jelly block into 2 cm thick slices, then cut each slice in half into small rectangular pieces.
Spoon sweet chili sauce across the serving plate and use a brush to evenly spread the sauce, place the pork rind jelly slices over the sauce, drizzle with balsamic dressing and more sweet chili sauce. Garnish with cherry belle radish slices, pea shoots and edible flower petals, serve and enjoy.