Spicy Pork Skin Stir-Fry
A addictive Sichuan-style dish featuring tender, chewy pork skin wok-tossed with aromatic spices and crisp vegetables. The pork skin is first blanched, then simmered until soft, before being stir-fried with fresh chilies for the perfect balance of texture and heat.
Story
Pork skin might seem unusual to some, but in Sichuan cuisine it's a beloved ingredient prized for its unique gelatinous texture. This dish transforms humble pork skin into something extraordinary through a two-step cooking process—first blanching to clean, then slow simmering to achieve that satisfying chew. The final wok-frying with fresh green chilies creates layers of flavor that keep you reaching for more.
Ingredients
Pork skin
300g
Green Thai chilies
4-5 whole
Yellow onion
1 medium
Ginger
3 slices
Garlic cloves
3, smashed
Sichuan peppercorns
1 teaspoon
Star anise
2 pieces
Shaoxing wine
2 tablespoons
Light soy sauce
1 tablespoon
Oyster sauce
1 teaspoon
Vegetable oil
2 tablespoons
Salt
to taste
Instructions
1
Blanch the pork skin
Rinse the pork skin under cold running water. Place in a pot with cold water, add 1 tablespoon of Shaoxing wine and ginger slices. Bring to a boil and cook for 2-3 minutes until the skin turns opaque. Drain and rinse briefly.
2
Remove excess fat
While the pork skin is still warm, use a knife or spoon to gently scrape away any fatty tissue from the underside. This ensures a cleaner texture and reduces gaminess.
3
Simmer until tender
Transfer the cleaned pork skin to a fresh pot. Cover with cold water and add the remaining Shaoxing wine, Sichuan peppercorns, star anise, and ginger slices. Bring to a gentle simmer and cook for 25-30 minutes until the skin becomes pliable and slightly puffy. You want it tender but not falling apart.
4
Cut into strips
Drain the pork skin and let it cool until manageable. Cut into thin, bite-sized strips about 5cm long. The strips should have some thickness to hold up in the stir-fry.
5
Prepare vegetables
While the pork skin simmers, slice the green chilies diagonally into thick pieces. Cut the onion into wedges or thick strips. Smash the garlic cloves and set aside.
6
Stir-fry until aromatic
Heat oil in a wok over high heat until smoking. Add the smashed garlic and stir for 30 seconds until fragrant. Add the pork skin strips and stir-fry for 2 minutes, letting them pick up some color and char. Add the soy sauce and oyster sauce, toss to coat evenly.
7
Finish with chilies and onion
Add the green chilies and onion wedges to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender but still have some crunch. Season with salt to taste. Serve immediately over steamed rice.
