Vietnamese Shredded Pork Skin
Serves 520 mins prep90 mins cook
Vietnamese Shredded Pork Skin, a flavorful component of the Broken Rice Platter, made with chewy pork skin and toasted rice powder. This dish balances the savory taste of pork with aromatic garlic and a sprinkle of salt, making it perfect for a spring roll or alongside broken rice.
0 servings
What you need
Instructions
1: In a small pot, add your 1 lb pork shoulder + 1/3 tsp salt and enough water to cover the pork. Add to stove over high heat. 2: Once it reaches a boil, remove the impurity foam at the top. 3: Lower to simmer for 1-1.5 hours (depending on thickness of the cut). Check for doneness by poking with a chopstick. 4: Once cooked, remove the pork and add to an ice bath to cool down. 5: Pat dry and slice pork into thin shreds. 6: Run thawed pork skin under cold water to wash a few times and set aside to dry completely. 7: Add the pork skin to the mixing bowl with shredded pork. 8: Add minced garlic, toasted rice powder, and sprinkle of salt to taste. Combine and adjust for preference.View original recipe