Yes，you can add some pork and cook with the rind for the same amount of time. Using a pressure cooker saves time. In this case, slightly reduce the water and cook on high pressure for 25 minutes. Happy cooking!

Thank you very much for the recipe.
1. Can we add some pork? Do we cook the pork separately and for how long? In Singapore there are very few hawkers selling this dish. You might get it as a side dish in a few Teochew restaurants. However at most you can get one piece only. It is best that you cook yourself so that you can enjoy eating more.
2. We did try once ourselves using a pressure cooker to save time. We only tried it as trial and error method. Any suggestions?
Best regards
Pok Beng Lim

You can freeze the pork stock jelly for sure.

Agree Joyce! My parents always make lard themselves.

Save the back fat! Sold separately most of the time. Cut into small pieces and render into lard. Great on white rice and soy sauce and other ways you’d use lard in.

Yes Jia, pork rind equals to pork skin. Just simply trim off the fat part and use the skin only.

Yes, you can! Just discard the pork rind pieces before you let the liquid set into a jelly.