Wednesday, October 16, 2013

Bi Cuon (Shredded Pork Skin Spring Roll) Recipe

Bi Cuon (Shredded Pork Skin Spring Roll)

1 lb. Pork
2 Garlic
1 package Pork Skin
2 Tbsps. Oil
4-5 Tbsps. Roasted Rice Powder
Pinch of Salt, Sugar, and Mushroom Seasoning
Rice Paper
Fresh Herbs

In a pan add water and bring to a boil.  Add in the Pork.  Cook until it is no longer pink. 
Take the pork out, pour out the water, and rinse the pan.  Then fill the pan with water and add in the Pork again and add in a pinch of Salt, Sugar, and Mushroom Seasoning.
Cook the Pork until the water has been absorbed.  Then add in 1 Tbsp. Oil.  You want the Pork to have a golden color.  Make sure the Pork is cooked all the way.
Cut it into long thin pieces. Put in a bowl and set it aside.
Take out the Pork Skin package.  Rinse it with water.  Squeeze the water out and cut the Pork Skin shorter. Then set it aside.
Mince the Garlic.  Use half of it to sauté.  In a pan add in 2 Tbsps. Oil.  Add in half the minced Garlic. Wait for it to turn slightly brown put in a bowl and set aside.
In another pan add in 4-5 Tbsps. Roasted Rice Powder.  Using medium heat warm up the powder.  Put in a bowl and set it aside.
Now you should have your Shredded Pork, Pork Skin, Garlic, and Rice Powder.  In a large bowl mix all the ingredients together.
Prepare Fresh Herbs, Rice Paper, and Shredded Pork Skin.
To assemble the Spring Roll.  Dip the Rice Paper in warm water.  Lay it out on a flat surface. 
Put some Fresh Herbs, roll up a bit then put the Shredded Pork Skin and roll it all the way.  Serve with Fish Sauce. 

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