Yudu Pork Skin

Yudu Pork Skin

　　Pork skin is an indispensable dish at banquets for the Hakka people of Yudu, celebrated for its excellent color, aroma, and taste. The honeycomb-like thick pork skin boasts a golden, glossy hue, with enticing aromas of oil and pork wafting from it. It has a delightful texture—crispy yet tender, not overly crunchy—and is delicious and never tiresome.

　　　　When serving pork skin at a banquet, it is customary to set off firecrackers and play music, or at the very least, light a string of firecrackers. But why? Explanations vary: One says it symbolizes “prosperity.” Each slice of pork skin served is more than double the thickness of raw pigskin, signifying “getting rich,” “prospering,” or “wealth.” Another explanation is that it indicates the arrival of a “premium dish.” In the past, landlords and the wealthy would serve sea cucumber at banquets—a rare and luxurious ingredient not commonly accessible—so when sea cucumber was presented, firecrackers and music were played to display their affluence and ability to afford such delicacies, as well as to inform guests that the prized sea cucumber was about to be served. Later, many began using pork skin in place of sea cucumber to signify the arrival of a “premium dish.” A third explanation is that it signals the meal is halfway through. Pork skin is typically served when half the dishes have been presented; for example, if there are 11 dishes in total, pork skin would be the 6th. A fourth explanation is that it symbolizes “seeing guests off.” For the Hakka people of Yudu, when serving the third dish, firecrackers and music are played; the same happens when serving pork skin, and again when the banquet concludes. Hearing the second round of firecrackers and music indicates the banquet is halfway done, and guests who haven’t arrived yet are advised not to come.

　　　　Exactly how many meanings the serving of pork skin holds in Yudu’s customs is hard to verify. But the pork skin described here is indeed a delicious dish, beloved for its color, aroma, and taste. Of course, its preparation and cooking are somewhat “troublesome”: first, the fresh pigskin is boiled, any remaining meat is scraped off, and the skin is then sun-dried (or air-dried). Afterward, it is deep-fried, soaked in water, sliced, and cooked (usually along with pork, chicken, duck, or in a meat-based broth), and finally served with seasonings. Nowadays, as living standards have improved, pork skin is not only used at banquets but can also be found on the menu at most Hakka eateries in Yudu, and it is especially popular among diners.

　　Preparation and Cooking: First, boil the fresh pigskin, scrape off any remaining meat, then air-dry it. It is then deep-fried (the dried pigskin is first washed with alkaline water to remove surface grease, the moisture is dried, and it is fried in warm oil until golden and crispy, after which it can be stored for later use), soaked in water, sliced, and cooked (usually with pork, chicken, duck, or in a meat-based broth), and finally served with seasonings. Pigskin contains a large amount of collagen protein, which transforms into gelatin during cooking. Gelatin has a mesh-like spatial structure that can bind a significant amount of water, enhancing cellular metabolic activity, effectively improving bodily functions and the water retention capacity of skin tissue cells. This keeps cells moisturized, prevents premature wrinkling, and delays the aging process of the skin.