September 2, 2014

Simple Chopsuey with Crispy Pork Skin

There are times we ran out of stock in the kitchen before our scheduled pamamalengke. Just like the other week, what's left in our refrigerator's crisper are cabbage, carrots and Baguio beans. On the other hand, freezer contains pork skin.

Since the three veggies are the main ingredient in cooking chopsuey, I did a very simple one. And to make a twist, I added crispy pork skin.

Chopsuey with Crispy Pork Skin

SIMPLE CHOPSUEY WITH CRIPSY PORK SKIN

You will need:
1 small cabbage, chopped
1 medium carrot, chopped
8-10 pcs Baguio beans, chopped to about an inch long
1 meduim-sized onion, chopped
4 cloves garlic, minced
1/2 cup evaporated milk
1 tbsp cornstarch dissolved in 1 tbsp water
cooking oil for sauteing
1/4 kilo pork skin

Here's how to do it:

To make the crispy pork skin: Heat enough oil for deep frying. Randomly puncture the skin using fork then rub with rock salt. Deep fry the inner side first then flip until turns crispy.

To make the chopsuey: Stir fry all the veggies until half-cooked. Add the evaporated milk and simmer for about 2-3 minutes. Add the cornstarch mixture and simmer for another 2-3 minutes.

Serve with hot steamed rice.



3 comments:

  1. Bookmarked this recipe and I'll be cooking this one on Saturday, hopefully.

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  2. The Crispy Pork looks really good right now paired with chopsuey and rice. I think I need to go to the kitchen and make some.:) Thank you for the recipe:)

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  3. That's an easy and yummy recipe to make :) May try this one of the weekends.

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