Shredded Pork Skin Recipe

Prepare pork skin

Trim the pork skin of any large loose pieces; leave a thin layer of fat attached for flavor. Score the skin lightly in a crosshatch pattern (shallow cuts) to help flavors penetrate. Rinse under cold water and pat dry.

Place the pork skin in a medium pot and add 1.5 liters of water (enough to cover). Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer the pork skin until tender but not falling apart, about 45–60 minutes depending on thickness. Check after 30 minutes for tenderness with a fork.

Once tender, remove the pork skin and reserve 1/2 cup of the cooking liquid. Let the pork skin cool slightly until it is safe to handle but still warm.

Slice the pork skin into thin strips (about 1/8–1/4 inch wide), then use your fingers or two forks to shred the pieces into thin ribbons. Place shredded pork skin in a mixing bowl. While still warm, add 1 tablespoon fish sauce, 1 teaspoon sugar, 1 teaspoon black pepper, and 1/4 cup of the reserved cooking liquid (or up to 1/3 cup) to lightly season and moisten. Toss to combine and let sit 10 minutes to absorb flavors.

Combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar, and 1/4 teaspoon salt in a small bowl and stir until sugar and salt dissolve.

Add the julienned carrot and daikon to the pickling liquid. Toss to coat, then let sit at room temperature for 15–20 minutes to quick-pickle and soften slightly. Drain well before using.

Roughly chop cilantro and basil (if using). Thinly slice green onion. Combine herbs with drained pickled vegetables and set aside.

In a small skillet over medium heat add 2 teaspoons neutral oil. Add minced garlic and sliced shallot and cook, stirring, until fragrant and lightly golden (about 1–2 minutes). Remove from heat and let cool slightly.

To the shredded pork skin bowl add the cooked garlic and shallot (with oil), 1/2 teaspoon toasted sesame oil, 1 tablespoon lime juice, 2 tablespoons crushed roasted peanuts, 2 tablespoons fried shallots, and 1/2 teaspoon chili flakes or a small amount of fresh sliced chili to taste. Toss thoroughly to combine so the shredded skin picks up the aromatics and crunch.

Taste and adjust seasoning: add an extra 1/2–1 teaspoon fish sauce or a pinch of salt if needed, or a pinch of sugar if you prefer more balance.

Fold the pickled vegetables and herbs into the shredded pork mixture so the pickles provide brightness and crunch. Toss gently to combine.

Transfer to a serving bowl or platter. Sprinkle with toasted sesame seeds and additional crushed peanuts and fried shallots for garnish. Arrange cucumber slices and crackers, steamed rice, or bánh mì slices alongside for serving.

Serve at room temperature as an appetizer or small plate. Leftovers keep covered in the refrigerator up to 2 days; the pork skin will soften over time — refresh with a little extra lime juice and crunchy fried shallots before serving if needed.