COLLAGEN

Collagen

from pig skin has long been used in Chinese Cooking 

like soups and special dishes.

In fact, many of us are not aware that we are actually brewing collagen 

as in

1) Black Vinegar pig's trotter for confinement ladies 

2) Braised black sauce pork belly with eggs

3) Braised pig's tail with groundnuts 

All the above dishes come with a good portion of pork fats!

Elaine Teoh TP from Facebook

has shared with us this preparation of collagen minus the FATS!

It takes a lot of your time in cleaning & boiling the pig skin

but it is worth the trouble.

If you are keen, 

the ratio is: 1kg skin : 4L water

Method:

1) scrap and clean the skin with a knife

2) boil for 5 min

3) slice or scrap away the unwanted fats

4) bring a fresh pot of water to the boil, add the cleaned skin

5) when it boils again, turn the heat to simmer for 1.5hrs

6) the water will be cloudy

7) discard the skin & strain the liquid, removing any trace of oil too

8) let cool & put in fridge overnight to set like jelly

9) cut & keep in freezer

Notes:

1. can also use chicken carcass & chicken feet instead of pig skin

2. can eat it on its own

3. use it as thickening agent in your dish

4. add the soups