Ingredients
- 4 ounces pork skin
- 1 cup water
- 2 teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1 pound pork loin, sliced
- 1 cup coconut juice
- 2 tablespoons vegetable oil
- 2 cloves garlic, crushed
- salt
- pepper
- 20 pieces dried rice paper
- 1 medium head butter lettuce
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
Instructions
- Roll pork skin and tie with a string. In a saucepan, bring water to a boil. Add pork skin. Simmer for 8-10 minutes or until well cooked, drain. Cool and slice very thinly. Add sugar and vinegar. Set aside.
- Place sliced pork loin in saucepan with coconut juice, simmer over medium heat until half cooked. In a separate pan, heat oil over medium heat and add garlic. Cook until lightly browned, then add pork loin and saute until well done. Remove from heat, cool down and shred into then pieces.
- Combine pork skin, pork, salt and pepper.
- Rub rice paper with a moist towel until paper is soft and flexible. Place a little of the lettuce, basil, mint and pork mixture on the paper. Roll up firmly. Cut into finger-lenght (3-inch to 4-inch) pieces. Serve with Fish sauce dip.
One Response to “Bi Cuon (Pork Roll)”
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Do you have a better Bi Cuon (Pork Roll) recipe?
November 30th, 2009 at 6:50 pm
[...] Bi cuon Rice paper rolls with the bi (bì) mixture of thinly shredded pork and thinly shredded pork skin tossed with powdered toasted rice, among other ingredients, along with salad). Similar to summer rolls. [...]