CHINESE DIM SUM: Pig skin might not be everybody's idea of delicacy, but it is definitely a popular item on the dim sum lunch menu.

PIG’S SKIN AND WHITE RADISH 豬皮蘿蔔:

 

 

 

 

1 lb. pkg. pig’s skin****                                            

1 lb. white radish or turnip

2 slices ginger, crushed                                               

2 cloves garlic, crushed                                                          

rice wine or dry sherry

seasoning sauce:

    4 cups water                                                           

    1 piece dried tangerine peel, soaked

    ½ cup light soy sauce                                              

    ¼ cup dark soy sauce

    1 tbsp. sugar                                                           

    ¼ tsp. salt

    dash of sesame oil and white pepper

1 tbsp. tapioca starch mixed with 3 tbsp. water

 

 

*** Pig’s skin is packaged in dry form, available in Chinese supermarket. Soak it in a saucepan with enough water to cover overnight then bring water to the boil with a slice of ginger and a stalk of green onion. Boil 1 minute then drain, rinse and squeeze dry. Cut into large pieces to use***

 

 

 

Peel radish and cut into large wedges. Add them to a saucepan of boiling water and cook, covered, over medium heat, until almost tender. Drain and set aside.

 

In wok or large saucepan, heat oil over high heat until very hot. Cook ginger and garlic until fragrant. Add radish and stir-fry together for 1-2 minutes. Sprinkle in rice wine or sherry and add in seasoning ingredients. Bring to a boil, cover and cook at medium heat for 15 minutes. Add pig’s skin and simmer together for another 15 minutes. Remove from heat and let it steep for 1 hour. Thicken sauce with starch solution if preferred. Serve hot.