Spicy Pork Skin Rolls
Spicy Pork Skin Rolls is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by Grateful Fishing Tv on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $7.25 total, $1.81 per serving
Ingredients
- 500 g Ground Pork (lean, fresh)
- 200 g Pork Skin (cleaned and patted dry)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Chili Powder (adjust to heat preference)
- 1 tsp Salt (regular table salt)
Instructions
Prepare Pork Skin
Rinse pork skin under cold water, pat dry with paper towels, trim any excess fat, and cut into 10‑12 cm strips suitable for stuffing.
Time: PT10M
Season Meat
In a mixing bowl, combine ground pork, black pepper, chili powder, and salt. Mix with hands or spoon until evenly distributed but not over‑worked.
Time: PT10M
Stuff Pork Skin
Lay a strip of pork skin flat, place a tablespoon of the meat mixture at one end, and roll tightly. Secure with a short piece of kitchen twine or a toothpick.
Time: PT10M
Steam Rolls
Arrange the rolls in a steamer basket, leaving space between each. Steam over boiling water for 20 minutes, or until the internal temperature reaches 160°F (71°C).
Time: PT20M
Temperature: 100°C
Rest and Serve
Remove rolls from steamer, let rest 5 minutes, then slice diagonally and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: gluten-free, dairy-free, nut-free, paleo-friendly
Ingredient Substitutions
- Instead of Ground Pork: ground turkey, ground chicken
- Instead of Pork Skin: pork belly, pork rind
- Instead of Chili Powder: cayenne pepper
Equipment Needed
- Mixing Bowl
- Spoon or Spatula
- Kitchen Shears
- Steamer Basket
- Tongs (optional)
- Meat Thermometer
Critical Steps — Do Not Skip
- Prepare Pork Skin
- Season Meat
- Stuff Pork Skin
- Steam Rolls
Chef Tips from the Video
- Use kitchen twine to secure each roll for an even shape
- Pat the pork skin with a paper towel after rinsing to remove excess moisture, which improves texture
- For a smoky flavor, give the steamed rolls a quick sear in a hot pan before serving
Troubleshooting
Filling feels too dry and crumbly
Add a teaspoon of water or a drizzle of oil and mix briefly; the moisture helps bind the meat.
Pork skin tears while rolling
Make sure the skin is fully dried before stuffing and roll gently; you can also use kitchen twine to hold the skin together.
Rolls are undercooked in the center
Check the internal temperature; if below 160°F, continue steaming in 2‑minute increments.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the seasoned meat mixture up to 24 hours ahead and keep refrigerated
- Pork skin can be marinated with a splash of soy sauce for extra flavor, then refrigerated overnight
Last updated: September 6, 2026
