雜貨舖THE GROCER
Dried pork rind
豬皮
Pork skin that has been dried and then fried into large, light sheets, almost like polystyrene. Three or four hours in water softens it; it is blanched to take the oil out, then braised with oyster sauce and curry or with radish, and it drinks up the sauce. It goes in the bottom layer of 盆菜, in radish and pork rind, and in 艇仔粥.
Preparation
Soaked three to four hours in cold water (overnight in the fridge), squeezed, blanched five minutes with ginger and spring onion, squeezed again and cut in pieces.
Availability in Australia
Easy to find
