Monday, December 30, 2013
Vietnamese Banh Mi Bi (Shredded Pork Skin)
1 lb. Pork
1 package Pork Skin
2 Tbsps. Oil
4-5 Tbsps. Roasted Rice Powder
Pinch of Salt, Sugar, and Mushroom Seasoning
Pickled Daikon and Carrots
Dipping Fish Sauce
First you will need to make some Shredding Pork Skin.
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 and set aside.
To assemble Banh Mi Bi, you need French Bread, Pickled Daikon and Carrots, Cucumbers, and Dipping Fish Sauce.
Make a slit into your Bread. Put in some Shredded Pork Skin. Add in the Cucumbers. Then add in Pickled Daikon and Carrots with Dipping Fish Sauce.