RecipeCantonese

Sweet and Sour Pork Skin

Crisp pork rind (deep-fried pork skin) is easily found at the market, and once cooked it drinks up sauces and turns bouncy and chewy. Food For Good dresses it in a sweet-and-sour sauce made with five-shred pickle and white vinegar — the most appetite-opening cold dish of the summer table.

Food For Good · Demonstration

Prep
20m
Cook
15m
Timings
35m
Serves
Serves 4
Course
Cold dish

Method

06

  1. Cut the pork skin into strips and dice the cucumber; set aside.

  2. Bring a small amount of water to the boil.

  3. Add the pork skin and cucumber.

  4. Add the five-shred pickle.

  5. Add white vinegar and white sugar to taste.

  6. Thicken with a little starch slurry, then plate. Serve.

Recipe · Photos

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