Oil-Free Puffed Pork Skin (Fupi), Made Two Ways
美食“奇迹”炸猪皮【无油版】 · pan chinese cuisine
Store-bought puffed pork skin often carries a rancid-oil or gamey smell, so this recipe makes it from scratch: fresh pork skin is boiled to remove gaminess, scraped clean, sun-dried, then 'puffed' in a hot oven. The many tiny holes in the finished fupi give it a crispy yet springy texture that soaks up sauces beautifully. The recipe offers two ways to enjoy it: tossed with dry seasonings as a snack, or stir-fried with garlic, ginger, and peppers as a dish.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
zhu pi猪皮
17.64 oz
scallion葱花
1.0 whole
0.71 oz
0.35 oz
fried pork rind (pork skin, dried)浮皮
2.82 oz
Ground chile辣椒粉
0.07 oz
hua jiao fen花椒粉
0.07 oz
Chinese barbecue seasoning powder烧烤粉
0.07 oz
salt盐
0.07 oz
0.07 oz
rehydrated fried pork rind泡好的浮皮
10.58 oz
0.53 oz
0.53 oz
2.12 oz
0.53 oz
0.53 oz
salt盐
0.07 oz
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Make the puffed pork skin: rinse the pork skin well, place it in a pot of cold water, add the scallion knot, ginger slices, and cooking wine, bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. For thicker pieces of skin, extend the simmering time as needed.
✅ Done when: The water has come to a boil and the pork skin has simmered 20 minutes until softened.
- 2
Step 2
Remove the pork skin and let it cool slightly, then use a knife to scrape off the excess fat; pluck out any remaining hairs at this point too.
✅ Done when: The skin is cool enough to handle, with the fat layer scraped away and no hairs remaining.
- 3
Step 3
Arrange the cleaned pork skin in a single layer on a drying rack and set it in the sun to dry. It takes about 2-3 days to dry completely; you can use a rack or thread the pieces on cotton string. Alternatively, slow-dry them in a 60°C (140°F) oven for 4-5 hours, then leave them in a dry, well-ventilated spot overnight.
✅ Done when: The pork skin is fully dried — hard and brittle rather than soft or pliable.
- 4
Step 410 min
High heat
Puff the skin: preheat the oven to 230°C (450°F) for 15 minutes, add the dried pork skin, and bake for 8-10 minutes. Adjust the time up or down depending on the size of the pieces.
✅ Done when: The pork skin has puffed up, light and bubbled all over, after 8-10 minutes.
- 5
Step 5
For the dry-seasoned version: take 80 g of the puffed pork skin and cut or break it into pieces.
✅ Done when: The puffed skin is broken into snack-sized pieces.
Add 2 g chili powder, 2 g Sichuan pepper powder, 2 g barbecue seasoning, 2 g salt, and 2 g sugar, and toss to coat evenly before serving. Feel free to swap in your favorite seasoning powders.
✅ Done when: Every piece is evenly coated with the seasoning mix.
- 7
Step 7
For the pepper stir-fried version: soak a handful of puffed pork skin until softened — you should have 300 g soaked — then cut it into strips about 1 cm wide and set aside.
✅ Done when: The pork skin is fully softened and pliable, cut into 1 cm strips.
Heat oil in a wok, add 15 g sliced garlic and 15 g sliced ginger, and stir-fry until fragrant. Add 60 g chopped green and red peppers and stir-fry for 1 minute.
✅ Done when: The garlic and ginger smell fragrant and the peppers have been tossed for 1 minute, slightly softened but still crisp.
Add the pork skin strips and stir-fry for another minute, then add 15 g light soy sauce, 15 g oyster sauce, and 2 g salt and toss until evenly seasoned. For a more deeply flavored dish, add 50 g water, cover, and simmer over low heat for 2 minutes.
✅ Done when: The strips are evenly coated with the sauce and heated through after 1 minute of stir-frying.