Crispy Fried Pork Skin with Garlic and Chili, Delicious, Addictive to Eat

How to prepare Fried Pork Skin with Garlic and Chili

• 1

  Prepare the pork skin

  Clean the pork skin, rub with salt and lemon or vinegar when washing to reduce the smell, then rinse with water. After cleaning, cut the pork skin into small pieces.

  Put the pork skin into a pot, add enough water to cover the pork skin, boil for about 15 minutes over high heat until cooked. Remove the pork skin and place it in a bowl of cold water to make it crispy and prevent browning. After that, take it out and let it drain.

  Tip:

  • Wash the lemon and salt for whiteness and cleanliness.
  • You should cut the pork skin beforehand and then boil it. After boiling, cutting will be more difficult because the pieces of pork skin will curl up.
  • You should not boil for too long as it will make the pork skin soft and not delicious.

  
• 2

  Prepare other ingredients

  Peel and finely chop the garlic. Clean and finely chop the chili.

  Season the boiled pigskin bowl: 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of chili powder. Then mix well. You can adjust the seasoning to suit your family’s taste!

  Marinate the pigskin for about 10 – 15 minutes to absorb the flavors.

  

  
• 3

  Dry the pigskin

  Bring the marinated pigskin out to sun-dry for 2 – 3 days or use a dehydrator, drying in the oven at 125 degrees Celsius for 2 hours until dry.

  The pigskin will be dried and tightened after drying. Gather it up and prepare to fry!

  Tip: Place the pigskin with the skin side up, it will dry faster and more evenly.

  

  
• 4

  Fried Pork Skin

  Place a pan on the stove, add enough cooking oil to cover the pork skin, turn on the heat to medium, when the oil is gently bubbling, add the dried pork skin and fry until it puffs up and turns golden as shown. Then take it out.

  After taking the pork skin out, pour some of the oil from the pan, leaving about 1 tablespoon of oil to sauté the garlic and chili.

  Turn the heat to medium, wait for the oil to gently bubble, then add the minced garlic and chili to the pan, sautéing until they become fragrant and slightly golden.

  Add the pork skin, lower the heat, and mix well for about 1 minute. Then turn off the heat, transfer the fried pork skin to a plate and the dish is ready.

  Tip: You should add the pork skin to fry when the oil is just gently bubbling, do not let the oil become too hot and smoke, otherwise the pork skin will burn and not be delicious.

  

  

  
• 5

  Final Product

  Fried pork skin with garlic and chili is crispy, delicious with a mild spiciness from the chili absorbed into the skin, the fragrant sautéed garlic, and the fatty, crunchy pork skin is truly enticing, isn’t it! Enjoy this delicious dish right away!