Spicy pickled pork skin (泡椒猪皮) is a beloved Chinese appetizer known for its chewy texture, fiery flavor, and addictive crunch. Here’s a simple guide to making it at home.
Ingredients: Dried pork skin (100g), Sichuan pickled peppers (50g), garlic (3 cloves), ginger (1 slice), light soy sauce (1 tbsp), vinegar (1 tsp), sugar (1 tsp), cooking oil (2 tbsp), and water (enough to soak).
Steps:
1. Soak the Pork Skin: Rinse dried pork skin, then soak in cold water for 4-6 hours (or overnight) until soft. Cut into bite-sized strips.
2. Blanch: Boil water, add pork skin, and cook for 2 minutes. Drain and rinse under cold water to remove excess oil. Set aside.
3. Prepare the Sauce: Mince garlic and ginger. Chop pickled peppers, reserving some seeds for extra heat.
4. Stir-Fry: Heat oil in a wok. Sauté garlic, ginger, and peppers until fragrant. Add pork skin, stir-fry for 1 minute.
5. Season: Pour in soy sauce, vinegar, and sugar. Mix well, then add a splash of water. Simmer for 3-5 minutes until the liquid reduces slightly.
6. Marinate: Let it cool, then transfer to a jar. Refrigerate for at least 2 hours (best overnight) to allow the flavors to meld.
Serve chilled as a snack or side dish. It pairs perfectly with cold beer or congee! Adjust spice levels by adding more or fewer pickled peppers. Enjoy this crispy, spicy treat!
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