Here's presenting a Southeast Asian party dipper - pork skin crisps with green chilli dip.
It's shredded pieces of pork skin, deep fried to a crisp, then served with a green chilli dip.
While one might worry about the health impact of this, technically, the latest research has shown that it's the carbohydrates that kill, not the fats. And, conversely, fats are good for you, because they make you feel full more quickly, so you end up consuming fewer calories!
The pork crisps didn't have a strong taste, just the typical slightly lard-like flavour. But that lard flavour is probably good enough to justify eating them even on their own. ^___^ These curly-shaped ones were particularly good for the dip, though, because the dip kind of came in long shredded strands of green chilli, as seen in the close-up below... so the hooked crisps helped with picking those strands up, and it would have been hard to get enough of the dip into your mouth otherwise.
The green chilli dip tasted a little like a green chilli Mexican dip or salsa, with around the same level of spiciness as the standard salsa. There was the occasional strand of red chilli, but I'm not sure if it contributed much to the taste at all.
The grassy element of the dip was a very good complement to the lard taste of the crisp indeed, which is why this combination works.
Both the crisps and dip were acquired from Thailand, although you can probably get larger-cut pork skin crisps from the Philippines too. Unfortunately, I can't read Thai, so I don't know what went into the green chilli dip. But given its taste, you could probably replace it with a Mexican-style substitute, if Thai products are hard to come by in your area.
Here're the labels in case it's useful to any of you. The left one is for the crisps, and the right one for the dip.
The pork crisps didn't have a strong taste, just the typical slightly lard-like flavour. But that lard flavour is probably good enough to justify eating them even on their own. ^___^ These curly-shaped ones were particularly good for the dip, though, because the dip kind of came in long shredded strands of green chilli, as seen in the close-up below... so the hooked crisps helped with picking those strands up, and it would have been hard to get enough of the dip into your mouth otherwise.
The grassy element of the dip was a very good complement to the lard taste of the crisp indeed, which is why this combination works.
Both the crisps and dip were acquired from Thailand, although you can probably get larger-cut pork skin crisps from the Philippines too. Unfortunately, I can't read Thai, so I don't know what went into the green chilli dip. But given its taste, you could probably replace it with a Mexican-style substitute, if Thai products are hard to come by in your area.
Here're the labels in case it's useful to any of you. The left one is for the crisps, and the right one for the dip.
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