PURPOSE: A manufacturing method of boiled pork skin is provided to remove the extinct smell and the greasy taste, have a smooth texture, and add various flavors and tastes such as Bulgogi(grilled meat with spices) flavor or tangerine flavor etc. CONSTITUTION: A manufacturing method of boiled pork skin comprises the following steps: Add 100-2000wt% of processed pork skin, 150-250wt% of soju, 1-3wt% of laurel tree leaves, 8-13wt% of whole black pepper, 1-3 wt% of Kalopanax pictus, and 1-3 wt% of clove to 3000wt% of water； Make a meat juice by boiling the water at 60-80°；C for 40-60 minutes, and separate the pork skin boiled by the meat juice. Select and make a sauce between a Bulgogi sauce and a tangerine sauce； Cut the separated pork skin, add it again to the meat juice, boil at 60-80°；C for 3-8 minutes, remove a little of the meat juice for the pork skin and the meat juice to be 1:1, and lower the temperature to be maintained at 30-40°；C； and Mix 100wt% of the meat juice containing the pork skin with 10-15wt% of gelatin, and fix in a prepared frame. The sauce is made by mixing sesame oil, sesame seeds, Cheongyang pepper, and a sauce comprising 40-50wt% of sugar, 40-50wt% of pear, 20-30wt% of onion, 10-20wt% of spring onion, 5-10wt% of garlic, 5-10wt% of dried pepper, 3-5wt% of Zanthoxylum piperitum, 3-5wt% of black pepper to 100wt% of soy sauce. The bulgogi flavor is contained by adding the pork skin separated from the meat juice to the sauce and heating at 60-80°；C for 40-60 minutes. Chopped dried tangerine skin is additionally added in the step of fixing in the frame.본 발명은 첨가되는 향신료에 의해 돼지껍질 특유의 냄새와 껍질의 느끼함을 제거하고 부드러운 미감을 갖는 한편 불고기 맛, 감귤 맛 등 다양한 향과 맛을 부가시킨 돼지껍질 편육 및 이의 제조 방법에 관한 것으로, 보다 상세하게는 물과, 상기 물 3000중량부에 대하여 손질한 돼지껍질 1500 내지 2000중량부와, 소주 150 내지 250중량부와, 월계수잎 1 내지 3중량부와, 통후추 8 내지 13중량부와, 엄나무 1 내지 3중량부 및 정향 1 내지 3중량부를 첨가하는 단계와, 상기 물을 60 ~ 80℃의 온도로 40 ~ 60분 동안 가열하여 육수를 제조하고, 제조된 육수로부터 증숙된 돼지껍질을 분리하는 단계와, 불고기 소스 또는 감귤 소스 중 선택된 소스를 제조하여 준비하는 단계와, 상기 분리
