Donkey-Hide Gelatin Stewed Pork: Recipe, Benefits & Traditional Uses

Introduction to Medicated Diet

Donkey-Hide Gelatin (Colla Corii Asini) Braised Pork is a classic nourishing medicinal cuisine, rooted in the Traditional Chinese Medicine principle of “homology of medicine and food.” The main ingredients are donkey-hide gelatin (Colla Corii Asini) and lean pork, supplemented with red dates (Fructus Jujubae) and goji berries (Fructus Lycii), slow-cooked over gentle heat. Since ancient times, donkey-hide gelatin has been acclaimed as the “holy medicine for enriching blood” and was listed as a top-grade (superior) herb in the *Shennong’s Classic of Materia Medica* over 2,000 years ago. This medicinal dish combines the nourishing power of donkey-hide gelatin with the rich nutrition of pork, resulting in a clear red broth and tender, flaky meat. It can be enjoyed as a daily meal or taken as a restorative tonic during autumn and winter seasons or when the body feels weak.

The uniqueness of Donkey-Hide Gelatin (Colla Corii Asini) Stewed with Pork lies in the TCM principle of “nourishing the physical body with substances of flesh and blood” (以血肉有情之品补血肉之躯). Donkey-Hide Gelatin is made from donkey hide through slow simmering, rich in collagen and various amino acids. Pork, neutral in nature and sweet in flavor, moistens Dryness, nourishes Yin, and supplements the Middle Burner to boost Qi (滋阴润燥、补中益气). When cooked together, the gelatin’s essence infuses the broth, making it thick, rich, and more easily assimilated by the body. This medicated dietary dish is especially popular in Guangdong, Jiangsu, and Zhejiang regions, often used as a nourishing food therapy for postpartum recovery, post-surgical rehabilitation, or chronic illness with Deficiency. It is also a warming, tonic soup suitable for the whole family.

Historical Origins and Inheritance

The dietary tradition of simmering donkey-hide gelatin (Colla Corii Asini) with meat dates back to the Tang Dynasty’s *Materia Medica for Dietotherapy* (《食疗本草》), which recorded the nourishing method of cooking donkey-hide gelatin together with meat. By the Ming and Qing dynasties, as the manufacturing technique of donkey-hide gelatin matured, this medicinal dish became widely popular in both imperial courts and among the common people. The Qing dynasty work *Suixiju Dietary Manual* (《随息居饮食谱》) further specified: “Simmering donkey-hide gelatin with pork and taking it orally nourishes blood and enriches yin, being especially suitable for women.” Modern nutritional research has also confirmed that the hydroxyproline, glycine, and other components in donkey-hide gelatin work synergistically with the heme iron in pork, effectively raising hemoglobin levels—providing scientific evidence for this traditional dietary wisdom.

Efficacy of Medicinal Diet

The core efficacy of Colla Corii Asini (donkey-hide gelatin) stewed with pork is to tonify and nourish blood, significantly improving blood deficiency symptoms such as sallow complexion, pale lips and nails, dizziness, and palpitations. Colla Corii Asini enters the Liver (LR) and Kidney (KI) meridians, nourishing and enriching Liver and Kidney yin. The Kidney governs bones and produces marrow, while the Liver stores blood; when the Liver and Kidney are nourished, essence and blood are generated spontaneously. Pork is rich in high-quality protein and B vitamins, which enhance physical strength and nourish the internal organs. The combination of these two ingredients synergistically boosts blood production capacity, making it especially suitable for individuals with iron-deficiency anemia or those recuperating after blood loss.

This medicinal food also has the effect of nourishing yin and moistening dryness (zi yin run zao), providing effective relief for common autumn and winter symptoms such as dry skin, dry mouth and sore throat, and intestinal dryness with constipation. The collagen in Asini Corii Colla (donkey-hide gelatin) helps lock moisture into the skin and increases skin elasticity; pork has a moderate fat content, and its property of nourishing yin and moistening dryness is recorded in the *Bencao Bei Yao* (Essentials of Materia Medica). Furthermore, donkey-hide gelatin stewed with pork can enhance immune function, regulate the nervous system, and has a calming effect on spirit restlessness (xin shen bu ning) such as insomnia with dream-disturbed sleep (shi mian duo meng) and vexation due to deficiency (xu fan bu ning). When consumed moderately over the long term, it can strengthen the constitution (zeng qiang ti zhi) and delay aging (yan huan shuai lao).

The role of Traditional Chinese Medicine

From the perspective of Traditional Chinese Medicine (TCM), donkey-hide gelatin (Ejiao, Colla Corii Asini) stewed with pork primarily acts on the Heart (Xin), Liver (Gan), and Spleen (Pi) viscera. Ejiao, black in color, enters the Kidney (Shen) meridian; sweet in flavor, it enters the Spleen; and moist in nature, it enters the Liver. It nourishes blood and yin, moistens dryness, and stops bleeding. Pork enters the Spleen, Stomach (Wei), and Kidney meridians, and can nourish yin, generate fluids, supplement the middle jiao, and boost qi. When combined, Ejiao benefits from the moistening quality of pork, making its supplementation unobstructed; pork benefits from Ejiao’s assistance, making its nourishment non-greasy. They complement each other. For conditions such as insomnia and forgetfulness due to Heart blood deficiency (Xin xue bu zu), dizziness and blurred vision due to Liver blood depletion (Gan xue kui xu), and fatigue with poor appetite due to Spleen deficiency with loss of transportation (Pi xu shi yun), Ejiao stewed with pork can bring fundamental improvement by supplementing essence and blood and regulating the zang-fu organs.

At the level of formula compatibility, Donkey-hide Gelatin (Colla Corii Asini) stewed with meat embodies the TCM philosophy of “mutual rooting of yin and yang.” Donkey-hide Gelatin is neutral in nature with a slight warm tendency, and it can tonify the yin within yang; pork meat is cool in nature, and it can nourish the yang within yin. When used together, they enable yin and yang to engender each other, and simultaneously supplement both qi and blood. If a small amount of fresh ginger (Rhizoma Zingiberis Recens) is added during stewing, its acrid-warm property can restrain the cloying nature of Donkey-hide Gelatin and promote the movement of qi and blood. Pairing it with red dates (Fructus Jujubae) enhances the action of fortifying the spleen and nourishing blood; adding goji berries (Fructus Lycii) strengthens the effect of enriching the liver and kidney. This compatibility approach makes Donkey-hide Gelatin stewed with meat a balanced medicinal food that “tonifies without being harsh, and nourishes without being cloying,” suitable for long-term restorative consumption.

Suitable Population

Donkey-hide gelatin (Asini Corii Colla) stewed with pork is particularly suitable for individuals with a blood deficiency constitution. Such individuals often present with a pale or sallow complexion, dizziness and blurred vision, heart palpitations and excessive dreaming, scanty and pale menstruation, and pale lips and nails. Especially in women after menstruation, postpartum, or during lactation, due to significant blood loss or consumption, symptoms of blood deficiency are more likely to occur. Moderate consumption of donkey-hide gelatin stewed with pork can quickly replenish nutrients in the blood, helping to restore the balance of qi and blood. For menopausal women, this medicated diet can also alleviate symptoms caused by insufficiency of yin blood, such as irritability, insomnia, hot flashes, and night sweats.

Middle-aged and elderly individuals are also suitable candidates for consuming Ejiao (Colla Corii Asini) braised with pork. As age increases, the body’s hematopoietic function gradually declines, and issues such as osteoporosis and joint degeneration become more prominent. The collagen and calcium in Ejiao (Colla Corii Asini) help maintain bone health, while the high-quality protein in pork can prevent muscle loss. Additionally, office workers who experience chronic sleep deprivation and high work stress, as well as patients recovering from surgery or severe illness who need to regain strength, may also benefit from consuming Ejiao (Colla Corii Asini) braised with pork under the guidance of a physician. This preparation can help repair tissues, enhance immune function, and alleviate fatigue.

Contraindicated Populations

Individuals with Spleen and Stomach deficiency and weak digestive function should use Asini Corii Colla (donkey-hide gelatin) braised with pork with caution. Asini Corii Colla is rich and cloying in nature, which can easily obstruct the Stomach, while pork is relatively high in fat. For those who frequently experience abdominal distension, loose stools, poor appetite, and a greasy, thick tongue coating, consumption may increase the burden on the Spleen and Stomach, leading to indigestion or diarrhea. If such individuals require tonification, they should first regulate the function of the Spleen and Stomach, or reduce the dosage of Asini Corii Colla under the guidance of a physician, and cook it together with ingredients that rectify qi and fortify the Spleen, such as Citri Reticulatae Pericarpium (tangerine peel) and Amomi Fructus (amomum fruit), to moderate its cloying nature.

Individuals with internal excess heat, damp-heat, or internal exuberance of phlegm-dampness should avoid consuming Ejiao (Ass-hide Glue) stewed meat. Specific manifestations include bitter taste and dry mouth, sore throat, dark yellow urine, sticky and difficult stools, and a red tongue with yellow greasy coating. Ejiao is neutral to warm in nature and has astringent properties; premature or excessive consumption may “shut the door to trap the bandit” (retain pathogenic factors), making it difficult to expel disease-causing factors. Additionally, patients in the acute infection phase, such as those with common cold and fever, productive cough with yellow sputum, or skin sores and ulcers, as well as individuals with hypertension, hyperlipidemia, or diabetes, should control the dosage or avoid consumption under the guidance of a physician and nutritionist to prevent interference with disease management.

Formula Ratio of Food Ingredients

The classic recipe proportion for Ejiao stewed meat is as follows: Ejiao (Colla Corii Asini, donkey-hide gelatin) 15 g, lean pork 250 g (preferably pork tenderloin or pork leg meat, not too fatty), red dates (Fructus Jujubae, jujube) 6 pieces (about 30 g, preferably pitted), wolfberry (Fructus Lycii, goji berry) 10 g, fresh ginger (Rhizoma Zingiberis Recens) 3 slices (about 15 g, old ginger is preferable for its stronger warming and dispersing action), cooking wine 10 ml, and salt to taste. The Ejiao should be from Dong’e or of high medicinal quality.

Based on individual constitution and seasonal changes, the formula ratio can be adjusted accordingly. For severe Blood Deficiency, increase Colla Corii Asini (Donkey-hide Gelatin) to 20 g; for marked Yin Deficiency, add 15 g of Polygonatum odoratum (Fragrant Solomon’s Seal) and 10 g of Ophiopogon japonicus (Dwarf Lilyturf); for Qi Deficiency with fatigue, add 20 g of Astragalus membranaceus (Astragalus) and 15 g of Codonopsis pilosula (Codonopsis); for poor sleep, add 10 g of Arillus Longan (Longan) and 15 g of Ziziphus spinosa (Sour Jujube Seed). In autumn and winter, the amounts of Zingiber officinale (Ginger) and Ziziphus jujuba (Chinese Date) can be moderately increased to enhance the warming and tonifying effect; in spring and summer, reduce the amount of Colla Corii Asini (Donkey-hide Gelatin) appropriately and add a small amount of Eleocharis dulcis (Water Chestnut) or fresh Nelumbo nucifera (Lotus Root) to neutralize the warm nature, making the medicinal diet more balanced and palatable.

Preparation Method

Step 1: Preparation. Rinse the lean pork and cut into 2-3 cm cubes. Soak in cold water for 20 minutes, changing the water once midway, to remove blood and impurities. Wash Chinese red dates (Fructus Jujubae) and remove pits. Briefly rinse Goji berries (Fructus Lycii). Slice fresh ginger (Zingiber officinale rhizome) and set aside. Wrap Donkey-hide gelatin (Asini Corii Colla) in a clean cloth and crush into small pieces with a hammer, or purchase powdered Donkey-hide gelatin directly, to facilitate dissolution during simmering.

Step 2: Blanch to Remove Odor. Place the cut pork pieces into a pot and add enough cold water. Bring to a boil over high heat, then continue boiling for 2–3 minutes, skimming off any foam during this time. Remove the pork pieces and rinse them thoroughly with warm water to remove any blood foam and impurities from the surface. This step effectively eliminates the porky smell and ensures a clear broth with pure taste.

Step 3: Simmering and Blending. Place the blanched pork pieces into a double-boiling pot or a clay pot. Add sliced Rhizoma Zingiberis Officinalis (fresh ginger), Fructus Jujubae (red dates), and crushed Colla Corii Asini (donkey-hide gelatin). Pour in cooking wine and sufficient hot water (enough to submerge the ingredients by 3–4 cm). First, bring to a boil over high heat, then reduce to low heat and simmer for 1.5–2 hours, until the pork is tender and the broth becomes thick. Ten minutes before turning off the heat, add Fructus Lycii (goji berries) and continue simmering until they become plump.

Step 4: Season and serve. Add an appropriate amount of salt for seasoning before turning off the heat. Note that salt should not be added too early, as it may toughen the meat and make the broth too salty. Stir well, then ladle out and serve. Before eating, skim off any excess oil from the surface to make the soup lighter and more refreshing.

Drinking Tips

1. Stewed Colla Corii Asini (Ass-hide Glue) with meat is best consumed on an empty stomach, ideally in the morning and evening. Eating it between 7–9 a.m., when the Stomach Meridian (ST) is most active, facilitates nutrient absorption; consuming it 1–2 hours before bedtime helps calm the spirit and promote sleep. It is recommended to take it 2–3 times per week for a continuous restorative cycle of 4 weeks, followed by a 1–2 week interval before repeating, in order to achieve optimal tonic effects.

2. During consumption of Ejiao (Ass-hide gelatin) stewed meat, avoid simultaneously eating raw, cold, greasy, and spicy irritating foods such as ice cream, fatty meat, and chili peppers. These foods can impair the spleen and stomach’s transportation and transformation functions, reducing the absorption and utilization rate of Ejiao. Additionally, it is inadvisable to consume Ejiao together with strong tea or coffee, as the tannic acid in tea can bind with the iron in Ejiao, compromising its blood-tonifying effect.

Although Donkey-hide Gelatin (Colla Corii Asini) stewed meat is nourishing, dosage moderation must be observed. For adults, a single serving of about one small bowl (200–300 ml) is appropriate; children, adolescents, and the elderly should reduce the amount accordingly. Overconsumption may lead to internal heat (Excessive Heat), indigestion, or weight gain. If symptoms such as dry mouth and throat or aphthous ulcers (oral ulcers) occur after ingestion, it can be paired with Chrysanthemum (Chrysanthemum morifolium) flower tea or Pear (Pyrus spp.) soup to clear heat and descend fire. In case of abdominal distension or loss of appetite, discontinue use and consult a TCM practitioner.