I have a Chinese soup recipe that calls for "4 oz. pork skin, rinsed and finely diced"...not quite sure what they are calling for...Pork fa
A Chinese dumpling soup calls for 'pork skin'....is that the same as 'fat back'??? rind of a ham???
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Boil the skin pieces until fork tender, remove and scrape and discard and fat, the cut the skin into bite size ribbons.
Often served by itself as an appetizer with a dipping sauce, or as a garnish on soup when made crispy in the oven, or when soft in the soup.