Home Cooking 5

How to cut pig skin? (Need tough measures for this tough job!)

dimsumfan | Feb 18, 2008 07:40 AM

I made my first attempt at xiao long bao yesterday, and instead of using gelatin to solidify the soup, I wanted to use pig skin. Recipe (adapted from Saveur) called for fine dicing the skin.

What a challenge! Toss aside the chef's knife and used the heel of a cleaver, but still lots of effort - both thawed and slightly frozen.

Any suggestions on how to make this job easier?

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