I have seen this recipe from the book Nyonya Flavours but never thought of trying it until yesterday when I had in hand some very nice pork skin from the butcher.
So this is it, crunchy, tasty and spicy pork skin kerabu. This salad is packed with collagen from the pork skin.
The recipe is very simple from Nyonya Flavours [my selected cookbook for Cookbook Countdown Event - February 2016].
Ingredients
300 gm pork skin - cleaned *
150 gm cooked shrimps - shelled and sliced
60 [6] shallots or 1 big onion - peeled and thinly sliced
some chopped coriander leaves
Dressing [combined]
2 tbsp sambal belacan
2 tbsp toasted grated coconut - pounded
2 tbsp sugar to taste
2 tbsp lime juice
salt to taste [optional]
Ingredients
300 gm pork skin - cleaned *
150 gm cooked shrimps - shelled and sliced
60 [6] shallots or 1 big onion - peeled and thinly sliced
some chopped coriander leaves
Dressing [combined]
2 tbsp sambal belacan
2 tbsp toasted grated coconut - pounded
2 tbsp sugar to taste
2 tbsp lime juice
salt to taste [optional]
- Bring a pot of water to boil, add in the pork skin. Boil until soft but still firm to the bite about 20-25 minutes.
- Drain and cool. Cut the skin into thin strips [>1 cm] or finer as preferred.
- Toss pork skin with remaining ingredients and dressing.
- Serve.
* Note - To clean the pork skin, wash with salt, cornstarch and some water. Scrape the surface with a sharp knife, shaving off any bristles. Also slice off any excess fats that may be attached to the skin. Blanch pork skin in hot water, then boil in a pot of clean water [step 1].
I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray
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