Crispy Fried Pork Skin (爆炒猪皮)

Crispy fried pork skin (爆炒猪皮, bao chao zhu pi) is a bold and distinctive Hunan dish that transforms a humble ingredient into something extraordinary. Pork skin, often discarded in Western cooking, is prized in Chinese cuisine for its unique texture — when properly prepared, it is crispy on the outside and delightfully chewy on the inside, almost like a savory gummy. The pork skin is first boiled until tender, then cut into strips and flash-fried in a blazing hot wok with dried chilies, celery, garlic, and ginger. The high heat causes the skin to puff up and crisp, while the inside remains gelatinously chewy. The chilies provide heat, the celery adds freshness and crunch, and the soy-garlic sauce ties everything together. It is a dish that challenges and rewards — the texture is unlike anything else, and once you acquire the taste, it becomes deeply addictive.

Ingredients

Pork skin can be purchased from Chinese butchers or requested from your local butcher. It should be fresh, clean, and with most of the fat scraped off. The preparation takes time (boiling and cooling), but the actual cooking is very quick.

• 300 g pork skin, cleaned
• 8-10 dried red chilies
• 150 g celery, cut into sections
• 5 garlic cloves, sliced
• 1 inch ginger, sliced
• 3 scallions, cut into sections
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp Sichuan peppercorn powder
• 3 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp rice vinegar
• Water for boiling

Step-by-Step Instructions

1. Clean and boil the pork skin. Start by thoroughly cleaning the pork skin. Use a sharp knife to scrape off any remaining hair and as much subcutaneous fat as possible. The skin should be relatively smooth and clean. Place the cleaned pork skin in a pot and add enough water to cover it. Add a slice of ginger, 1 tablespoon of cooking wine, and a scallion. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until the skin is tender and can be easily pierced with a chopstick. Do not overcook — the skin should be tender but still firm enough to hold its shape. Remove the skin and immediately plunge it into ice water to stop the cooking and firm up the texture.
2. Cool and cut the pork skin. Once the pork skin has cooled in the ice water, remove it and pat it dry with paper towels. Using a sharp knife, cut the skin into thin strips about 5 cm long and 5 mm wide. The strips should be relatively uniform for even cooking. If there is any remaining fat on the underside, scrape it off with a knife. The strips can be somewhat slippery, so take your time and use a steady cutting motion. Once cut, spread the strips on a plate and let them air-dry for 10 to 15 minutes — surface moisture will cause splattering during frying. If you have time, you can refrigerate the strips uncovered for a few hours to dry them further, which will produce a crispier result.
3. Flash-fry the pork skin. Heat a wok over the highest heat until it is smoking. Add 3 tablespoons of cooking oil and swirl to coat the wok. When the oil is shimmering hot, add the pork skin strips in a single layer (work in batches if necessary to avoid crowding). Let them sear for 10 seconds without stirring, then stir-fry vigorously for 1 to 2 minutes. The skin strips will puff up, curl, and become crispy on the edges while remaining chewy in the center. The high heat is essential — it creates the textural contrast that defines this dish. Once the strips are crispy and golden, remove them from the wok and set aside. Do not over-fry or the skin will become tough and hard.
4. Stir-fry the aromatics and vegetables. In the same wok, reduce the heat to medium. Add the dried red chilies and stir-fry for 15 seconds until they darken and release their aroma. Add the sliced garlic and ginger, and stir-fay for another 15 seconds until fragrant. Add the celery sections and stir-fry over high heat for 1 minute — the celery should remain crisp and bright green. The celery provides a fresh, crunchy contrast to the rich, chewy pork skin. Add the scallion sections and stir-fry for another 10 seconds. The vegetables should be just barely cooked — they need to retain their crunch to balance the texture of the pork skin.
5. Combine and season. Return the crispy pork skin to the wok. Add the cooking wine, light soy sauce, dark soy sauce, sugar, salt, Sichuan peppercorn powder, and rice vinegar. Stir-fry everything together for 30 seconds, tossing constantly so that all the ingredients are evenly coated with the seasonings. The sauce should be minimal — just enough to coat the ingredients, not enough to make them soggy. The rice vinegar adds a subtle tang that brightens the dish and cuts through the richness of the pork skin. Drizzle with sesame oil and give everything one final toss. Transfer to a serving plate immediately. The dish should be served piping hot — the pork skin is at its best when it is still crispy on the outside and chewy on the inside. Serve with cold beer or as a bold side dish with steamed rice.

Variations

This versatile stir-fry can be adapted with different vegetables and flavorings. Here are some popular variations.

With pickled peppers

Replace the dried chilies with Hunan pickled green peppers (泡椒, pao jiao) for a tangier, fresher flavor. The pickled peppers add a bright acidity that cuts through the richness of the pork skin.

With wood ear mushrooms

Add soaked wood ear mushrooms along with the celery. The crunchy mushrooms provide another textural element that complements the chewy pork skin beautifully.

Nutrition

Estimated values per serving (recipe serves 3).

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Related Recipes

If you enjoyed this bold and textural dish, try these other Hunan stir-fry and snack recipes that are equally adventurous.

• → Hot and Sour Chicken Gizzards
• → Hot and Sour Pork Tripe
• → Hunan Stir-Fried Pork
• → Dry-Fried Shredded Pork
• → Crispy Fried Pork Skin
• → Tiger Skin Peppers