Thai · Dinner
Crispy Fried Pork Skin (High-Protein)
Thai-style crispy fried pork skin paired with seared pork tenderloin medallions tossed with peanuts, fried shallots, lime and nam prik pao dipping sauce. Pork rind delivers crunch and richness while the tenderloin and peanuts push protein and fibre well beyond a typical version.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
558Calories
50.2gProtein
36.8gFat
10.1gCarbs
2.3gSugar
5.1gFiber
1402mgSodium
165mgChol
9.3gSat Fat
680mgPotassium
48mgCalcium
3.2mgIron
1.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat pork skin strips dry and rub with salt and half the fish sauce. Let sit uncovered on a rack for 10 minutes to dry further.
2
Fry
Heat vegetable oil in a small deep pot to 350°F (175°C) and fry pork skin strips 6 to 8 minutes, turning occasionally, until golden and crisp.
3
Sear
Heat a dry skillet over medium-high heat and sear pork tenderloin medallions 2 to 3 minutes per side until browned with centres no longer pink.
4
Build
Toss sliced pork tenderloin with remaining fish sauce, lime juice, minced garlic, sliced chili, nam prik pao and toasted rice powder until coated and glossy.
5
Plate
Arrange crispy pork skin and dressed pork salad on plate; scatter peanuts, fried shallots and cilantro over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g raw pork skin, cut into 2-inch strips
- 9.8 oz280g pork tenderloin, cut into 1/2-inch medallions
- 2 tsp2 tsp fish sauce, for the pork rub
- 2 tbsp2 tbsp lime juice
- 2 clove2 clove garlic
- 22 fresh chili
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp fried shallots
- 2 tsp2 tsp nam prik pao (Thai chili jam)
- 1 cup240ml vegetable oil, for deep-frying (only about 10% absorbed into the food)
- 2 tsp2 tsp rice powder, toasted
- a small handful of cilantro leaves, for garnish
- 1/2 tsp1/2 tsp salt
