Delta Chinese Sweet-and-Sour Pork Skins
A Delta Chinese grocery-store adaptation pairing crispy fried pork skins with a tangy sweet-and-sour glaze, blending Cantonese technique with Southern pantry staples.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wok or deep skillet
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 30
- protein
- 22
- calories
- 480
Instructions
- 1
Soak the dried pork skins in warm water to soften them. Drain well and pat them dry.
- 2
Cut the pork skins into bite-sized pieces. Dust them lightly in cornstarch.
- 3
Deep-fry the pork skins until golden and crisp. Drain them on paper towels.
- 4
Whisk the rice vinegar, sugar, ketchup, and soy sauce together in a bowl.
- 5
Stir-fry the bell pepper and onion in a hot wok until crisp-tender.
- 6
Add the pineapple chunks and the sauce. Simmer gently until the sauce thickens slightly.
- 7
Quickly toss the fried pork skins in the sauce right before serving.
- 8
Serve immediately over steamed rice while the skins are still crisp.
Chef's tips
Fry the pork skins twice for extra crunch. Toss them in the sauce right before serving so they stay crisp, and add a splash of vinegar if it tastes too sweet.
Storage
Best eaten fresh; leftovers keep refrigerated 1 day but will soften.
Reheating
Reheat briefly in a hot dry skillet to recrisp before adding sauce.
Common mistakes to avoid
- •Adding the sauce too early, which makes the skins soggy
- •Crowding the fryer too much, which steams the skins instead of crisping them
Serving suggestions
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