Pork skin (bì heo) soaked in kumquat and sweet and sour marinade is 2 snacks that are delicious, tangy, and crispy, perfect for snacking while binge-watching movies or enjoying with friends during leisure time. Let’s cook with Tastetutorial.com and show off your skills right away with these 2 dishes!
1. Pork skin (bì heo) soaked in kumquat
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Pork skin (bì heo) soaked in kumquat For 4 people
Pork skin 500 gr Lemongrass 6 stalks Chili 4 pieces Garlic 1 bulb Ginger 1 bulb (small bulb) Lime 8 leaves Vinegar 3.5 tablespoons Fresh lime 2 slices Fish sauce 4 tablespoons Sugar/salt A little
How to choose fresh kumquats
- Choose kumquats that are green, emit a light fragrance, and do not have a strong, pungent, unpleasant smell.
- Additionally, you should choose kumquats that have smooth skin, are round and shiny, not rough. These fruits will yield more juice when squeezed.
- Do not choose bruised or rotten fruits as they will make the dish smell strange and unappetizing.
Utensils Needed
How to Prepare Pig Skin (bì heo) Soaked in Lemongrass and Kumquat
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Prepare the Ingredients
Take 1 stalk of lemongrass, wash it clean, let it drain, then use a pestle to crush it and cut it into small pieces, about 2 finger lengths.
The remaining lemongrass should be washed, drained, and sliced into thin round pieces. Cut the kumquat in half.
Wash the ginger, let it drain, and slice it thinly. Peel the garlic and cut each clove in half. Wash the chili and slice it. For kaffir lime leaves, wash them clean and slice them thinly.
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Prepare and boil pig skin
To clean and eliminate the odor from the pig skin, use a knife to scrape off the hair, then use a mixture of: 2 tablespoons of salt, 2 slices of fresh lemon, and 1 tablespoon of vinegar to rub onto the pig skin, then rinse it twice with water.
Next, bring about 400ml of water to a boil, then add 1/2 teaspoon of salt, 1/2 tablespoon of vinegar, chopped lemongrass, and ginger. Stir well until the water boils again and the salt dissolves, then add the pig skin.
Boil over medium heat for 15 minutes until the pig skin is cooked and firm, then transfer the pig skin into a bowl of ice water, soaking for 10 minutes to make the pig skin crispy and delicious before removing it.
How to eliminate the odor from pig skin
- Method 1: Soak the pig skin in rice water for about 5 – 10 minutes, then use a knife to scrape clean, cut a lemon in half and rub it on the pig skin, then scrape again with a knife.
- Method 2: Mix the pig skin with flour, rub vigorously until a layer of foam appears, then use a knife to scrape off this foam multiple times until the pig skin is clean, then rinse with cold water.
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Cut boiled pork skin
After soaking the pork skin in ice water, cut it into small square pieces that are easy to eat, with each side measuring about 1 finger length.
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Cook the soaking liquid
Pour 500ml of water into a pot, turn on the heat, then add 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of salt, and 4 tablespoons of fish sauce.
Stir well, adjust the seasoning so that the soaking liquid has a moderate saltiness, then cook on medium heat for about 2 minutes until the soaking liquid for the pork skin boils again, then turn off the heat. Wait for the liquid to cool down.
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Mix pork skin with the ingredient mixture
Add the cut pork skin along with garlic, lemongrass, lime leaves, chili, and calamondin into a bowl, then gradually pour the soaking liquid into the bowl, mixing well so that all the ingredients blend together.
Tip: To keep the pork skin crispy and appealing after soaking, you should let the soaking liquid cool down completely before mixing it in!
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Soak the mixture
After mixing the ingredients, place the mixture into a jar, then use two skewers to form a cross to secure the ingredients down so that the pork skin and ingredients are submerged in the soaking liquid.
Finally, cover the jar and store it in the refrigerator for about 2 days before you can enjoy!
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Finished Product
Pork skin (pork rind) soaked in lemongrass and calamondin after completion will have an eye-catching color from the ingredients.
The piece of pork skin after soaking will have a beautiful translucent color; when you bite into it, you will feel the fatty, crunchy taste of the pork skin combined with the fragrant flavor of lemongrass, the spiciness of chili, and a slight sourness from the calamondin, along with the aromatic salty taste of fish sauce.
With the variety of spices and ingredients mixed together so delicately, it will make anyone exclaim that it’s delicious!
2. Pork skin (pork rind) soaked in sweet and sour
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Pork skin (pork rind) soaked in sweet and sour Serves 3
Pork skin 400 gr Vietnamese mint 100 gr Lemongrass 2 stalks Lime 2 fruits Garlic 1 bulb Red onion 3 bulbs Chili 8 fruits Ginger 50 gr (1/3 small bulb) Rice washing water 500 ml Fish sauce 3 tablespoons Sugar 1 tablespoon
How to Make Sweet and Sour Pork Skin (bì heo)
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Prepare the Ingredients
To eliminate the unpleasant smell from the pork skin, soak it in 500ml of rice washing water for about 5 – 10 minutes, then use a knife to scrape off all the hair. After that, cut a lemon and rub it on the pork skin, then scrape it again with a knife, rinse with clean water, and let it drain.
Lemongrass should be washed clean, drained, then crushed with a mortar and cut into small sections about 2 finger lengths long.
Ginger, after washing, should be cut into thin strips, suitable for eating. Peel the shallots, slice them, and mince the garlic.
After picking the leaves of the Vietnamese coriander, wash them clean and chop them. Wash the chili and then mince it.
How to Eliminate the Smell from Pork Skin
- Method 1: Use a mixture of white wine, lemon juice, and crushed ginger dissolved in warm water at about 80 degrees Celsius, then soak the pork skin for about 15 minutes, and rinse it clean with water.
- Method 2: Take a little baking soda and rub it around the pork skin, let it sit for 10 minutes, then scrape off the slime and rinse it with clean water.
See more: Simple tips to eliminate odors for all types of meat
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Boil the pork skin
Add 1/2 teaspoon of salt along with lemongrass, shallots, ginger, and pork skin into the pot. Boil over medium heat for about 10 – 15 minutes until the pork skin is cooked, then turn off the heat. Remove and soak in a bowl of ice water for 10 minutes for the pork skin to become crispy, then take it out.
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Make the dipping sauce
Add 3 tablespoons of fish sauce, 1 tablespoon of sugar, the juice of 1 lime, and minced chili and garlic into a bowl. Stir well until all the ingredients are dissolved, then remove the lime seeds.
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Final Product
Pork skin (pig skin) pickled sweet and sour with the crunchy, fatty taste of pork skin combined with the delicious sour, salty, sweet flavor of fish sauce, and the slightly spicy, fragrant taste of Vietnamese cilantro.
This is definitely a delicious snack for you to prepare and enjoy with your friends on weekends!
Tips for Preserving Pickled Pork Skin (Pig Skin)
- You should store pickled pork skin in a cool place, away from sunlight. Or put it in the refrigerator to preserve it longer.
- When eating pickled pork skin, you should take an adequate amount to eat. If you don’t finish it, you shouldn’t put the pork skin back into the jar as it may spoil and mold.
- Additionally, to preserve the pickled pork skin for a longer time, when taking it out, you should use clean utensils and after each time you take some out, you should ensure the pork skin and other ingredients are submerged in the pickling liquid.
How to Choose Good Quality Pork Skin (Pig Skin)
- You should choose pork skin from under the loin and shoulder meat. This is the best part of the skin which will be crunchier and tastier than other areas.
- Moreover, when choosing, you should select thick, flat pieces with a larger size for easier processing.
- Good pork skin usually has a pinkish color, not too white, and does not have bruises or blood clots. When you press it with your hand, it should have good elasticity and no strange smell.
- Avoid choosing belly skin for these two dishes as this part is not firm, thin, easily torn, and not crispy.
How to choose fresh and delicious lemongrass
- You should choose lemongrass stalks that have tightly wrapped sheaths, with leaves that are not dry, wilted, or yellowing.
- Additionally, when purchasing, you should select lemongrass with thick, round stems that have a beautiful green color, and when you touch them, they should feel firm and not bruised.
- Fresh and delicious lemongrass has a mild and characteristic fragrant smell.
See more:
Hope that with the above guide, you can successfully make 2 delicious ways of pork skin (bì heo) soaked in lemongrass and calamondin and pork skin (bì heo) soaked in sweet and sour for the whole family or friends to enjoy. Wishing you success!
*Refer to images and recipes from the YouTube channel: Zui Vào Bếp and Zui Vào Bếp
