Zhu Pi Dong (Pork Skin Jelly)
100% Pure Pork Collagen! Semi-transparent mochi mochi cold dish
Description
A traditional Chinese appetizer made by boiling pork skin for hours, then chilling the dissolved gelatin (collagen) until it sets into a firm block. Minced pork skin floats suspended in the translucent amber jelly.
Restaurants serving Zhu Pi Dong (Pork Skin Jelly)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork skin
- Water
- Scallion
- Ginger
- Star anise
- Soy sauce
- Grated garlic(for dip)
Instructions
- [Authentic Recipe]
- Boil pork skin until soft.
- [THE MOST CRUCIAL STEP]: Lay it flat and use a knife to scrape off 'every single millimeter' of white fat from the underside. Any remaining fat makes the jelly cloudy and unpleasantly greasy.
- Julienne the defatted skin finely.
- Place in a pot with
- times its volume in water, adding scallion, ginger, star anise, cinnamon, and a dash of soy for color. Simmer on low for 2-
- hours.
- Stop cooking when the liquid reduces to a thick syrup that sticks to your fingers. (Remove whole spices).
- Pour into a rectangular mold and chill in the fridge overnight to set.
- Once it becomes a rock-firm jelly, slice thinly.
Learn more Spice, substitutes, tips
Key spices
Garlic、Black vinegar、Chili oil dip
Substitutes at Japanese supermarkets
(Store-bought meat aspic/terrine as substitute)
Pairing
Beer / Shaoxing Wine
Trivia
[Trivia] The classic 'order it for now' cold appetizer at Chinese banquets. This 'Zhu Pi Dong' is also the secret identity of the soup inside Xiao Long Bao (it's minced and mixed into the filling).
Eating tips & etiquette
[Unique Eating] The jelly itself has only a faint soy flavor. Drown it heavily in a special dressing of 'mashed garlic, black vinegar, sesame oil, and chili oil' and enjoy the intense bouncy texture.
Allergen
Pork, Soybeans, Wheat (Soy sauce)