Recreating "Taiwanese" taste in steamed pork rind

I have tried to look but was not successful… Have pork rind, want to recreate this steamed pork rind I had in Taiwan. What gives it that salient “Taiwanese” taste (if there’s such a thing)? I’m thinking soy sauce, sesame oil, ginger and…?

I liked this tiny pavement eatery so much I returned for another meal. The woman had all her steaming rig on the pavement. A big metal steamer with many drawers. Seems like this is her restaurant’s speciality, steaming. Most things sold here are steamed.

(Hi admin: if possible, please can you change the thread title to “ingredients”? Thanks)

Split from truffle thread- not sure if this is the title you want. let me know.

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