Skin Tasting: Pig, Salmon, and Chicken

Adapted by
August 2012
Yield: 8 to 10 servings


Pig Skin
oil for frying
2 pounds raw pig skin, cut into rectangles
Togarashi chile pepper
nori powder
oil for frying
Salmon Skin
2 pounds salmon skin, scaled
Togarashi chile pepper
Chicken Skin
2 pounds chicken skin
Togarashi chile pepper
garlic, sliced thinly on a mandolin
Whole grain mustard
lime zest


For the Pig Skin:
Tightly seal the pig skin in a cryovac bag. Cook sous vide for 12 hours at 74°C. Remove from the water bath and chill flat. When skins are cold, remove all the fat and membrane with a chef’s knife (the skin should be as thin as possible). Place the cleaned skins in a dehydrator and dehydrate at the highest setting for 24 hours.

Heat oil to 375°F and add a couple pieces of skin. Fry until completely puffed. Season with salt, togarashi, and nori powder.

For the Salmon Skin:
Preheat the oven to 325°F. Using a bowl scraper, clean the skin of all remaining meat or scales. After skin is clean, place it scale-side up as flat as possible on a silicone mat-lined sheet tray; season with salt and togarashi. Place another silicone mat over the top of the skin. Bake in the oven for 22 minutes, rotating tray halfway through. The skin should be golden brown and crisp.

For the Chicken Skin:
Preheat oven to 375°F. Place skin on a silicone mat-lined tray and season with salt and togarashi. Place another silicone mat over the top of the skin and bake for 50 minutes, rotating at least 3 times. The skin should be golden brown and crispy.

Place garlic in a pot with cold oil. Turn heat to medium-high and cook until golden brown. Drizzle skin with honey, mustard, garlic chips, and zest.

To Assemble and Serve:
Place Pig Skin in newspaper-lined bucket. Artfully arrange Salmon Skin and Chicken Skin inside and serve immediately.