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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Pat pork skin dry with paper towels and cut into 2cm x 3cm pieces
2. Toast Sichuan peppercorns, star anise, and white peppercorns in a dry wok over medium heat until fragrant
3. Mix toasted spices with coarse sea salt and dried tangerine peel in a large baking tray
4. Arrange pork skin pieces on top of the salt mixture, pressing gently to nestle them in
5. Cover the tray loosely with aluminum foil and bake in a preheated 180°C oven for 90 minutes
6. Remove foil and increase oven temperature to 200°C, bake for another 15 minutes until skin is golden and crispy
7. Remove from oven and let cool for 5 minutes, then gently brush off excess salt with a soft brush
8. Finely chop scallions and red chili for garnish
9. 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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