Pork Rind Jelly Recipe

This recipe is an absolute favorite because it’s a playful nod to my love for savory, umami-packed dishes with a unique twist, combining the irresistible crunch of pork rinds with a rich, satisfying broth. Plus, the comforting blend of flavors and the creamy texture after setting make it a perfect dish to share and talk about at any gathering!

I enjoy turning basic components into surprising culinary creations, and my Pork Rind Jelly is a savory take on a traditional Jell-O dish. It combines crispy, fried pigskin with fragrant onion, penetrating garlic, and a rich vegetable broth.

A hint of soy sauce brings the umami. The flavors sing together beautifully, although strictly speaking, they do not balance perfectly.

Apple cider vinegar and optional cayenne pepper add a zesty and mildly spicy kick, enhancing the savory nature of the dish. And if you’re worried about texture (which you should be, since that’s what food is all about), consider that gelatin is the perfect medium for this unique source of protein.

Ingredients

Pork rinds:
Filled with protein, contributes a satisfying crunch at the very least.

Vegetable broth:
Gives flavor great depth; has a low calorie count.

Apple cider vinegar:
Imparts zest, may help break down food.

Onion:
Antioxidant-rich and flavor-enhancing.

Garlic:
Delivers scent, delivers health-giving ingredients.

Soy sauce:
The umami flavor, salty, is the source of sodium.

Gelatin powder:
Forms jelly-like texture; source of collagen.

Cayenne pepper:
An optional feature, it injects heat and accelerates the metabolism.

Ingredient Quantities

• • 1 pound pork rinds

• • 4 cups vegetable broth

• • 2 tablespoons apple cider vinegar

• • 1 onion, diced

• • 2 cloves garlic, minced

• • 1 teaspoon salt

• • 1/2 teaspoon black pepper

• • 2 tablespoons soy sauce

• • 1 tablespoon gelatin powder

• • 1/2 teaspoon cayenne pepper (optional)

Instructions

1. Start the process by taking the pork rinds and soaking them in the vegetable broth for approximately 30 minutes, allowing them to soften.

2. In a sizable pot or saucepan, warm a small amount of oil over medium heat and add the onion, which you have diced, and the garlic, which you have minced. Sauté until the onion is translucent and the garlic has begun to mellow.

3. Add the vegetable broth and the wet pork rinds to the pot.

4. Incorporate into the mixture apple cider vinegar, salt, black pepper, and soy sauce.

5. Bring the mix to a gentle simmer and cook for about 1 hour, or until the pork rinds are very soft and falling apart.

6. Take the saucepan off the heat, and if a smoother texture is what you want, use an immersion blender to purée the mixture until it is smooth and even.

7. Dissolve the gelatin powder in a couple of tablespoons of cold water, in a small bowl, and let it bloom for approximately 5 minutes.

8. Combine the pork rind and the warm water in a mixing bowl. Use a hand mixer to blend for 6–8 minutes on high or until frothy and creamy.

9. If you enjoy a touch of spice, incorporate the cayenne pepper and blend thoroughly.

10. Place the amalgam into a mold or dish, let it reach room temperature, then allow it to set in the refrigerator for a minimum of 4 hours. Serve cool.

Equipment Needed

1. Large bowl
2. Sizable pot or saucepan
3. Cutting board
4. Knife
5. Stirring spoon
6. Immersion blender (optional)
7. Small bowl
8. Hand mixer
9. Measuring cups
10. Measuring spoons
11. Mold or dish for setting

FAQ

• • Can I use a different type of broth?Certainly! You can replace the vegetable broth with chicken or beef broth for a flavor that’s richer and more robust.

• • How spicy is this recipe?Included in the recipe is cayenne pepper, which provides a mild heat. You can alter the spice level to suit your taste by using less or more cayenne.

• • Are there any alternatives to gelatin powder?Agar-agar is a well-liked vegetarian substitute; however, the texture can vary a bit.

• • How long does it take for the jelly to set?The jelly typically takes about 3-4 hours to set in the refrigerator, but if you want a firmer outcome, it is better to leave it overnight.

• • Can I add other spices or herbs?Certainly! You can switch things up with different herbs like thyme or rosemary for some extra flavor.

• • What’s the best way to serve Pork Rind Jelly?As an appetizer, it’s perfect spread on crackers or bread. It’s a savory addition to a charcuterie board.

Substitutions and Variations

For vegetable broth, substitute chicken or beef broth for a different flavor profile.
Substitute white wine vinegar or rice vinegar for apple cider vinegar.
For a gluten-free substitute for soy sauce, use tamari. For a soy-free alternative, try coconut aminos.
Replace salt with sea salt or kosher salt, if you prefer.
Use red pepper flakes or paprika for cayenne pepper, if you want less heat.

Pro Tips

1. Soaking Enhancement To enhance the flavor of the pork rinds during soaking, add a pinch of salt and a splash of soy sauce to the vegetable broth. This will allow the pork rinds to absorb additional flavors right from the start.

2. Onion and Garlic Caramelization Take your time when sautéing the onion and garlic. Allow them to caramelize slightly for a deeper, richer flavor base for the dish. This can add a subtle sweetness and complexity to the final product.

3. Gelatin Integration To ensure the gelatin sets properly, make sure it is fully bloomed before adding it into the mixture. Additionally, after blooming, you can gently heat the gelatin just until dissolved before mixing it into the warm pork rind mixture.

4. Texture Control For a chunkier texture, partially blend the mixture instead of fully puréeing it. This will retain some pieces of pork rinds for added texture contrast, depending on your preference.

5. Flavor Balance If the dish tastes too acidic from the apple cider vinegar, balance it by stirring in a teaspoon of sugar or honey after blending. Adjust the salt and pepper as needed to enhance the overall flavor.