A Chinese dumpling soup calls for 'pork skin'....is that the same as 'fat back'??? rind of a ham???
I'm not an expert in Chinese food but I would go with backfat.
Your question was posted twice.Check out the other post...I think Bigpan's answer will serve you better than mine.
Please enter a valid email address.
Well played. You deserve a cookie.
An Italian pepper stew even better the next day
Recipe of the Day
Food Media Fail
We've Got The Blues
Summer Camp Week!
Shop For Sunny Days
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.