PORK RINDS:
- 1 large piece pork skin, trimmed of extra fat and nipples if there are any (your skin portion ought to be a minimum of 1/4-inch thick, about 1 1/2 pounds)
- Lard and/or peanut oil
SPICY-SWEET SEASONING BLEND:
- 1 1/2 teaspoons kosher salt
- 1 teaspoon walnut sugar
- 1/2 teaspoon ancho chile powder
FIVE-SPICE SEASONING BLEND:
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
RICHMOND'S DIPPING SAUCE:
- 1/2 cup vinegar (grain wine, apple cider or white-colored distilled)
- 2 tablespoons fish sauce
- 1 tablespoon chili paste (sambal) or crushed red pepper flakes
- 2 cloves garlic clove, smashed
Directions
For that pork: Place the pork skin inside a large pot and canopy with water. Weigh lower having a plate to help keep it submerged. Bring water to some boil and prepare before the skin is soft and pliable although not failing and also the water is white-colored, 1 1/2 to two hrs (adding more water when needed).
Carefully remove having a large spider or slotted spoon and arrange your skin within an even layer, without any folds, on the cooling rack set on the baking sheet. Discard the cooking water. Make the fridge, uncovered, and permit to awesome until completely cold, a couple of hrs.
When the skin is cold, make use of a spoon or bench scraper to get rid of all fat under the skin, fostering to not tear your skin. Put the crawled skin on the rack set on the baking sheet. Set the oven to the cheapest possible setting (ours what food was in 200 levels F) and dry out your skin overnight, until dry, brown and brittle.
For that spicy-sweet blend: Mix the salt, sugar and chile powder in a tiny bowl.
For that five-spice blend: Mix 5-spice and salt inside a bowl.
For that dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic clove in a tiny bowl.
To fry the pork skins: Snap your skin into small (1-inch square) pieces. Heat an in-depth-sided pot about 4 inches of lard, peanut oil or a mix of the 2 to 385 to 400 levels F. Fry one square at any given time, prodding it until it puffs up and turns crispy, about just a few seconds. Remove to some paper-towel-lined tray and season and among the spice blends while hot. Serve immediately in order to awesome to 70 degrees. Serve with Richmond's dipping sauce if preferred.
You may also keep squares within an airtight container at 70 degrees for approximately a couple of days before frying.
