Deep Fried Pork Crunch

Pork crunch (cooked pork rind), different from snack pork crunch, has a chewy, bouncy texture, and is rich in collagen, making it a prized ingredient in many Asian cuisines. It’s known for its ability to absorb flavours well and develop a silky, gelatinous mouthfeel when cooked.

Common Cooking Methods 

1. Curry Pork Skin
   Simmered in Hong Kong-style curry sauce (often with fish balls), allowing the skin to absorb all the rich, spicy flavors. A street food favorite.  you can find it in our product menu: guru-kitchen.com/product/curry-fish-ball-pork-crunch/

2. Stewed / Slow-Cooked Pork Skin
   Often cooked with pork knuckles or tofu in fermented sauces like chu hou or bean paste. The skin becomes soft and flavourful. And we stewed with shattike in oyster sauce, which can be found in our poon choi for gathering big feast.

3. Chilled Pork Skin Salad
   Boiled, sliced into thin strips, and served cold with vinegar, garlic, and chili oil — popular in some parts of China and Southeast Asia.

4. Braised Pork Skin
   Simmered in soy sauce, star anise, and spices until fully tender and flavorful — often served in Chinese-style braised platters.