Spicy Stir-Fried Pork Skin (Two Ways)
辣炒猪皮（两吃） · pan chinese cuisine
A great way to use up pork skin left over from making homemade sausages or ground meat. The skin is simmered until tender (collagen boost!), then stir-fried spicy; the simmering liquid chills into a firm aspic that is delicious dipped in garlic-vinegar sauce.
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
No supported allergens detected from surveyed ingredients.
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
10.58 oz
5.0 piece
as needed
1.2 oz
0.42 oz
2.12 oz
0.26 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Boil the pork skin in a pot of boiling water with cooking wine for 5 minutes, then remove it and scrape all the white fat off the underside. Cut it into shreds and return it to a fresh pot of boiling water with cooking wine, ginger slices, salt, and a little soy sauce — don't use too much water — and simmer for about half an hour. Remove the pork skin and set aside; you can leave a bit in the broth, which chills into pork skin aspic in the refrigerator (delicious dipped in garlic-vinegar sauce). (The author typically processes about 2 jin of pork skin at a time, then divides it into about four bags to freeze.)
✅ Done when: The pork skin shreds are tender after about 30 minutes of simmering, with no white fat remaining on the underside.
- 2
Step 2
Soften the dried red chilies in hot water and snip them diagonally into slivers. Shred the green chili pepper, and cut a generous amount of scallion into slivers; set all aside.
✅ Done when: The chilies are pliable and all the aromatics are cut into slivers and ready to use.
With just a few drops of oil in the pan, stir-fry the green pepper shreds briefly until just cooked, then remove and set aside — do not let them go soft or overcooked. In the same pan, heat a generous amount of oil and sizzle the chili slivers and scallion slivers until fragrant. Add the pork skin shreds along with the cooking wine, soy sauce, and sugar, and toss evenly. Finally add the green pepper shreds, drizzle a few drops of rice vinegar down the hot side of the pan, give it a quick toss, and serve immediately.
✅ Done when: Everything is evenly coated and heated through — this is a fast dish, so it should come off the heat right after the final toss.