Crispy Pork Skin Chips (Tóp Mỡ Da Heo)

Video tutorial

Ingredients (8)

• 500 g pork skin with fat
• 180 ml water
• 1 shallot, sliced
• 3 slices ginger
• 2 stalks lemongrass, bruised
• 1 tablespoon vinegar
• 2 teaspoons salt
• 1 tablespoon rice wine

Nutrition (per serving)

Calories

200 kcal

Carbohydrate

2 g

Protein

5 g

Fat

18 g

Fiber

0 g

Sodium

400 mg

Calcium

10 mg

Potassium

150 mg

Iron

0.5 mg

Zinc

1 mg

Magnesium

5 mg

Cholesterol

30 mg

Instructions

• Bring water to a boil in a pot and add the pork skin; simmer until just cooked but still firm.
• Remove the skin and immediately plunge it into a bowl of cold water to stop cooking.
• Pat the skin dry, then cut it into bite‑size pieces.
• Drain any excess fat from the pieces and let them sit to release more oil.
• Place the cut skin on a tray and let it air‑dry until completely cool and dry.
• Heat oil in a deep pan to medium‑high temperature and fry the skin pieces until they puff up and turn golden brown.
• Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt if desired.