On those “snacking” days, craving for snacks, you can immediately try the crispy fried pork skin seasoned with a bit of spicy, salty fish sauce. Today, TasteVN will accompany you to the kitchen to guide you on 2 ways to make fried dishes, which are crispy fried pork skin and fish sauce fried pork skin!
1. Fish Sauce Fried Pork Skin
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fish Sauce Fried Pork Skin For 2 people
Pork skin 200 gr Fish sauce 2 tablespoons Chili sauce 1 teaspoon Chili powder 1 teaspoon Cooking oil 400 ml Common spices a little (salt/ sugar/ monosodium glutamate)
Tools needed
Ingredient image
How to Prepare Fried Pork Skin with Fish Sauce
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Prepare the Ingredients
First, clean the pork skin by scraping off the hair, then rub it with salt to reduce the smell. After that, wash it thoroughly with water and let it drain.
Next, use a fork to poke evenly across the surface of the pork skin, then apply a thin layer of salt on it.
Afterwards, use a knife to cut the pork skin into bite-sized pieces.
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Drying the Pork Skin
Evenly arrange the prepared pork skin on a tray and then dry it in the sun for 1 – 2 days. When the pork skin becomes translucent, it can be fried.
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Make the sauce
Put into a bowl a mixture of seasonings including: 2 tablespoons of fish sauce, 1/2 teaspoon of sugar, 1 teaspoon of chili sauce, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of chili powder, using a spoon to stir until the seasonings dissolve completely.
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Fry the pork skin
Put a pan on the stove, pour in 400ml of cooking oil and heat over medium heat. When the oil is bubbling, add the pork skin to fry.
Note: Be careful to fry only a sufficient amount of pork skin at a time. Because the pork skin will puff up like shrimp chips when fried. If fried all at once, the crispy pork skin will not puff up, leading to it becoming tough, hard, and not tasty.Fry until you see the pork skin turn golden, and continue to fry the remaining pork skin in the same manner. After removing the pork skin, immediately place it on paper towels to absorb excess oil.
After taking the pork skin out, pour out some of the oil from the pan, leaving about 1 tablespoon of cooking oil, and heat over low flame until the oil is hot, then add the sauce and stir well for about 10 seconds.
Finally, add all the fried pork skin and stir continuously for about 1 minute so that the sauce is evenly absorbed by the pork skin. Turn off the heat and remove the pork skin to a plate.
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Final Product
Fried pork skin with garlic and chili is crispy, delicious with a mild spicy flavor of chili absorbed into the skin, and the pork skin is fatty and crunchy, truly appetizing, right? Let’s go to the kitchen and try it now!
2. Crispy fried pork skin with Thai sauce
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Crispy Pork Skin with Thai Sauce Serves 4
Pork skin 1 kg Pandanus leaves 2 branches Chili 4 pieces Garlic 1 bulb (small bulb) Red onion 2 bulbs Palm sugar 2 tablespoons Lemon juice 1 tablespoon Fish sauce 1 tablespoon Salt 2 teaspoons Cooking oil 400 ml
Necessary Tools
Ingredients Image
How to Make Crispy Pork Skin with Thai Sauce
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Prepare the pork skin
After purchasing the pork skin, use a knife to scrape the outside thoroughly to remove all dirt and any remaining hair. Rinse with water thoroughly 1 – 2 times.
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Boil the pork skin
Place a pot of water on the stove and wait for it to boil, adding 1 teaspoon of salt to the pot. When the water starts to boil, drop all the pork skin in to boil, cover the lid and cook for about 5 – 10 minutes, when the pork skin is cooked and soft, take it out.
Tip: You can use chopsticks to pierce the piece of pork skin; if the chopsticks easily go through the pork skin, it is done.
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Cut and marinate pork skin
After boiling, place the pork skin on a cutting board and use a knife to cut it into thin, long slices that are easy to eat.
Add 1 teaspoon of salt to the pork skin and use your hands to mix well, ensuring the salt is evenly distributed on all the pork skin.
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Dry the pork skin
Take the pork skin out to dry in the sun for about 1 day, allowing the salt to penetrate evenly and making it crispier when fried.
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Fry the pork skin
Place a pan of oil on the stove and heat until the oil is hot, then add a small bundle of pandan leaves, frying over medium heat until fragrant, then quickly add all the pork skin to fry.
Stir well to prevent the pork skin from sticking to the bottom of the pan, fry until the pork skin is evenly golden and floats to the surface, then quickly remove all of it and place it on paper to absorb excess oil.
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Making Thai sauce
You take 4 chili peppers, 1 bulb of garlic, and 2 shallots and roast them for about 15 minutes at a temperature of 200 degrees Celsius.
Put everything into a mortar and pound until finely crushed, add 1 tablespoon of fish sauce, 2 tablespoons of palm sugar, and 1 tablespoon of lime juice, and mix all the ingredients together to complete.
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Final product
The crispy golden pork skin is eye-catching, with a salty flavor from the previous seasoning, making the pork skin much crispier. You can dip it with homemade Thai sauce to enhance the rich flavor of the crispy pork skin.
How to choose delicious pig skin
- Delicious pig skin should be chosen from the skin under the pork loin, shoulder meat, thick, flat pieces, and large size will be easier to process. Avoid choosing the belly skin because this part lacks tension, the skin is thin and easily torn, not crunchy and tasty.
- You should select pieces of skin that have a rosy color, not too white or with purple bruises, or blood spots. Pressing the skin should have elasticity, and there should be no foul smell for it to be considered good pig skin.
How to clean pig skin without odor
- You can clean the hair by dipping the pig skin in boiling water for about 3 minutes to soften the skin, allowing the pores to open, then use tweezers to pluck out all the remaining hair on the pig skin.
- Use a knife to remove all excess fat under the skin for a crispier texture.
- Use lemon and salt to rub evenly over the entire piece of skin, then rinse with clean water to make the pig skin white and clean.
Tips for successful preparation
- You can use chopsticks to touch the bottom of the pan; if you see tiny bubbles rising, you can drop the pig skin in to fry.
- When the pig skin floats, stir evenly to ensure the skin turns golden on both sides, then quickly remove it. After removing all, turn off the heat to reduce oil absorption.
- It is advisable to put the pig skin into the pan all at once, avoiding putting in multiple times into the frying oil, which causes the temperature to drop continuously, making the skin not crispy.
- If not sun-drying the pig skin, you can use a dehydrator, drying at a temperature of 125 degrees Celsius for 2 hours to dry again. When drying, place the pig skin with the skin side facing up for quicker and more even drying.
- Fry the pig skin when the oil is just bubbling, avoid letting the oil get too hot and smoke, as this will cause the pig skin to burn and not taste good.
- You can store the pig skin in a sealed jar or bag, which can last about 1 – 2 weeks. However, you should not keep it too long, as the pig skin can easily become oily and not taste good.
So, TasteVN has just brought you an article about 2 crispy pork skin recipes and delicious, appealing fried fish sauce! Wishing you success in making them for a delightful snack to enjoy with friends!
