Craving an intensely flavorful and satisfying Thai snack? Look no further than this recipe for incredibly crispy pork skin, perfectly complemented by fragrant fried garlic. This dish, a beloved street food staple in Thailand, delivers a delightful contrast of textures – the shatteringly crisp skin against the soft, yielding fat – all enhanced by the pungent aroma and savory bite of the garlic. Forget bland, this recipe unlocks the full potential of pork skin, transforming it into a truly addictive culinary experience. The rich, savory notes of the pork skin perfectly balance the sharp, slightly sweet pungency of the fried garlic.
Prepare yourself for a culinary adventure as we guide you through each step of creating this authentic Thai treat. From prepping the pork skin to achieving that coveted shatteringly crisp texture, we'll ensure you master this recipe and impress your friends and family with its authentic Thai flavor. Follow the detailed step-by-step instructions below to create your own batch of this irresistible snack.
Tools Needed
- Deep frying pan
- Knife
Ingredients
- Pork skin: 1 kilogram
- Chicken seasoning: 1 tsp
- Salt: 1/2 tsp
- Soy sauce: 1 tsp
- Rice flour: 1 tsp
- Water: as needed
- White vinegar: 1-2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Pork Skin
- Chop off excess fat from the pork skin. Cut the skin into small pieces, making incisions across the skin, but not cutting all the way through.
Step 2. Marinate and Fry
- Mix together the chicken seasoning, salt, rice flour, soy sauce, and a little bit of water until well combined. Add more water if necessary to achieve a paste-like consistency.
- Heat oil in a deep frying pan over medium-low heat. Avoid high heat to prevent the skin from spitting hot oil.
- Add the pork skin to the hot oil, stirring constantly. The skin will start popping as it crisps.
- Once the skin is crispy, remove it from the oil and let it cool slightly. Repeat this process in batches if necessary. The skin should puff up and crisp on its own.
Step 3. Clean and Finish
- Add 1-2 tablespoons of white vinegar to the oil once you've finished frying all the pork skin.
- Drain the fried pork skin on a wire rack to remove excess oil.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use a medium to low heat when deep frying to prevent the pork skin from spitting hot oil.
- The pork skin should puff up and crisp on its own in the oil; you don't need to constantly press it down.
- Adding white vinegar at the end helps to improve the flavor and crispiness of the pork skin.
Nutrition
- Calories: 1800
- Fat: 150g
- Carbs: 10g
- Protein: 50g
FAQs
1. How do I achieve perfectly crispy pork skin?
The key is to properly score the skin, dry it thoroughly (ideally overnight), and cook it at a high temperature (around 400°F or 200°C) until golden brown and crackling. Don't overcrowd the pan.
2. Can I make the fried garlic ahead of time?
Yes! Fried garlic keeps well in an airtight container at room temperature for several days, making it a great make-ahead component for this recipe.
This crispy pork skin and fried garlic recipe is a testament to the magic of simple ingredients elevated by careful technique. Enjoy the satisfying crunch and irresistible flavor – a true taste of Thailand in your own kitchen. Now go forth and conquer your next snack craving!