Pork Skin J-E-L-L-O!

Every country has their own gelatin-based dish, whether it be sweet or savory. In the US, there's fruit flavored Jello, either on its own or mixed with fruit or salad. In Europe, there's head cheese, which is not really cheese per se, but a molded mass of head and/or foot meat and gelatin. And there's China with their pork skin gelatin. I'm not familiar with this dish, but my wife says it may originate from Northern China. It's a relatively simple dish to prepare and they say it's good for your skin, because of the collagen, and has very little fat.

Ingredients:

5 lbs pork skin

1 bunch scallions divided, half cut into 1 inch lengths and half chopped

2-3 slices of ginger

2-3 star anises

soy sauce

1/4 cup

4-5 Tbsp Chinese wine/mirin

1-2 Tbsp sugar

For serving:

Sesame oil

Black Vinegar

Cilantro

Dry chili paste (optional)

Method:

1. Bring a pot of water (enough to cover the pork skin) to a boil, and blanch the pork skin for 3-5 minutes. Remove the skin and dispose of the water. Clean pot.

2. Remove excess fat from the skin. Slice pork skin lengthwise 1/2 inch wide, then cut crosswise at 1 inch lengths.

3. In a pressure cooker, add scallions, ginger, pork skin, wine, soy sauce, star anise, sugar, and enough water to cover the skin. Put on lid and cook on high heat for about 20-25 minutes or until steam is ready.

3. Remove and discard scallions, ginger and star anise. Add the pork skin and liquid and chopped scallions to the bowls that will be used as molds. Stir to mix well. Refrigerate overnight.

4. Unmold and cut into 1/2 inch cubes. Dress with sesame oil and black vinegar, and garnish with chopped cilantro.

Enjoy!

TH