Puffed pork skin

A CLOSER LOOK

How to recognize it

Dry pieces are light and crisp; soaked pieces become soft and springy. This is pork skin, not fish maw or pork-skin jelly.

In the kitchen

Rehydrated and added to sampan congee, soups or braises.

Pieces may be sold in sheets or cut portions. The ingredient is distinct from rendered-fat pork cracklings.

Ask about this ingredient

A few dishes to explore

These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.

Tingzai Congee

艇仔粥Guangdong