Crispy Salt-Baked Pork Skin香脆鹽焗豬皮脆
This is a classic Cantonese delicacy featuring rendered pork skin that is salt-baked until it achieves an incredibly crispy, crackling texture while maintaining a slightly gelatinous interior. The dish is seasoned with coarse salt, aromatic spices, and served with a dipping sauce of salt and pepper. It's a popular appetizer or snack that showcases the art of transforming humble pork skin into a textural masterpiece.
01Ingredients
- 800g Pork skin (cleaned and parboiled)
- 200g Coarse sea salt
- 30g Sichuan peppercorns
- 3 pieces Star anise
- 1 piece Dried tangerine peel
- 5 slices Ginger
- 2 cloves Garlic
- 15ml Shaoxing wine
- 100g White peppercorns
- 3 stalks Scallions
- 1 piece Red chili
Nutrition (per serving)425kcal
- Protein42.5g
- Carbs2.1g
- Fat26.3g
Fiber 0.4 gSodium 1240 mg
02Steps
- Pat pork skin dry with paper towels and cut into 2cm x 3cm pieces
- Toast Sichuan peppercorns, star anise, and white peppercorns in a dry wok over medium heat until fragrant
- Mix toasted spices with coarse sea salt and dried tangerine peel in a large baking tray
- Arrange pork skin pieces on top of the salt mixture, pressing gently to nestle them in
- Cover the tray loosely with aluminum foil and bake in a preheated 180°C oven for 90 minutes
- Remove foil and increase oven temperature to 200°C, bake for another 15 minutes until skin is golden and crispy
- Remove from oven and let cool for 5 minutes, then gently brush off excess salt with a soft brush
- Finely chop scallions and red chili for garnish
- Transfer crispy pork skin to a serving plate, garnish with scallions and red chili, and serve immediately with salt and pepper dipping mixture
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