Pork skin jelly can not be frozen, only refrigerated storage.

Pork skin jelly contains a lot of water, and this water will form a stable bond with collagen under normal conditions and will not precipitate out. But in the case of freezing, this moisture will condense into ice and detach from the collagen. When the meat jelly is taken out and thawed, the condensed ice turns into water and precipitates out of the meat jelly, thus turning the meat jelly into frozen tofu-like food with no taste at all.

Extended information:

Freezing can only slow down the process of food spoilage and stop microbial growth. process, but it does not kill them. Because freezing only slows down the enzyme reaction, food manufacturers bleach the food or add chemicals to stop the enzyme reaction before freezing.

The typical refrigeration temperature is -1°C to 8°C. Cold storage using this temperature is often called high-temperature cold storage. By reducing the rate of biochemical reactions and the rate of changes caused by microorganisms, refrigeration extends the shelf life of fresh foods and processed products.

For most foods, refrigeration does not stop spoilage as much as canning, dehydrating, or freezing, but only slows the rate of deterioration, making it actually a less effective preservation technique.

Baidu Encyclopedia - Refrigeration