Savory Pork Skin Jelly With a Hint of Green Tea

Welcome, fellow food adventurers! Today, we’re diving into a dish that might sound a little unusual at first but promises a delightful textural journey and a beautifully subtle flavor profile. We’re talking about a classic savory jelly made from pork skin, elevated with a whisper of green tea. This dish, often served chilled as an appetizer, is a testament to how humble ingredients can transform into something truly special with a bit of patience and technique. While the recipe requires some preparatory steps and about an hour of steaming, the final result, a glistening, jiggly terrine with a unique emerald hue, is incredibly rewarding. It’s a fantastic way to explore new textures and flavors, proving that delicious cold appetizers don’t always need complex cooking.

Here’s what you’ll need to bring this Emerald Pork Skin Jelly to your table:

Ingredients:

• 2 lbs (approx. 900g) Pork Skin, thoroughly cleaned
• 3 Scallions (Spring Onions), cut into 2-inch sections
• 1 inch knob of Fresh Ginger, sliced
• 2 tablespoons Cooking Wine (e.g., Shaoxing wine; substitute with dry sherry or dry white wine if unavailable)
• 1 teaspoon Green Tea Powder (Matcha powder is ideal and widely available)
• 1 teaspoon Salt, or to taste
• 2 cups Water (for boiling pork skin)
• 3-4 cups Water (for steaming)

A Note on Ingredients: Pork skin might require a visit to a butcher or an Asian grocery store. Look for skin that is relatively clean and free from excessive fat. If you can’t find fresh pork skin, sometimes cured or smoked pork rind can be used, but the texture will differ slightly and may require adjustments. Cooking wine, specifically Shaoxing wine, is a staple in many Asian kitchens, but don’t worry if you don’t have it; dry sherry or even a dry white wine will work beautifully to add depth and help tenderize the pork. For the green tea powder, using good quality matcha will give you that lovely subtle flavor and beautiful pale green color.

Let’s get cooking!

Instructions:

1. Prepare the Pork Skin (The Foundation): Start by cleaning the pork skin thoroughly. You’ll want to boil it first to make it easier to handle and to render out some of the fat. Place the pork skin in a pot, cover with about 2 cups of water, and add the scallion sections, ginger slices, and cooking wine. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the skin is tender but not mushy. Drain the water, discard the aromatics, and let the pork skin cool slightly. Once cool enough to handle, use a sharp knife or a scraper to meticulously remove any remaining excess fat or blemishes from the skin. Then, slice the pork skin into very thin strips, about 1/8 inch thick and 1-2 inches long. This step is crucial for achieving a smooth jelly texture, so take your time.
2. Infuse the Green Tea: In a small bowl, mix the green tea powder with 1 tablespoon of warm water to create a smooth paste. This ensures the powder dissolves evenly and doesn’t clump in the final jelly. Set aside.
3. Steam to Gelatinize: Tightly pack the prepared pork skin strips into a heatproof mold or bowl (ceramics or glass work best). Make sure they are packed evenly. Pour in enough fresh water to cover the pork skin strips (about 3-4 cups, depending on your mold size). Stir in the salt. Cover the mold tightly with foil or a lid. Place the mold into a steamer basket or a larger pot with boiling water, ensuring the water level comes about halfway up the side of your mold. Steam for 40 to 50 minutes, or until the pork skin has softened and released its natural gelatin.
4. Add the Emerald Touch: Carefully remove the mold from the steamer. Gently stir the smoothed green tea paste into the hot liquid surrounding the pork skin. The heat will help the green tea disperse evenly and release its color throughout the mixture.
5. Chill and Set: Let the mixture cool slightly at room temperature, then cover the mold securely. Refrigerate for at least 4-6 hours, or preferably overnight, until the jelly is completely firm and set.
6. Unmold and Serve: To serve, gently run a thin knife along the edges of the mold to loosen the jelly. Invert the mold onto a serving plate. You might need to tap the bottom of the mold to help it release. Trim off the four edges of the jelly if they appear uneven or less attractive. Then, slice the jelly into bite-sized pieces, approximately 1/2 inch thick or in shapes that appeal to you. The finished jelly should have a beautiful, translucent pale green color and a firm yet wonderfully Q ‘弹’ (bouncy/chewy) texture.

This Emerald Pork Skin Jelly is a wonderful conversation starter and a refreshing addition to any meal. I love serving it chilled, perhaps with a simple dipping sauce made from soy sauce, sesame oil, and a touch of chili. The subtle savory flavor of the pork skin pairs beautifully with the delicate, almost herbaceous notes from the green tea. It’s unlike any jelly you’ve likely had before, offering a satisfying mouthfeel that’s both tender and delightfully springy.

Give this recipe a try and let us know what you think! Have you explored pork skin in your cooking before? Share your experiences and any creative serving suggestions in the comments below. Happy cooking!