Pork Roll (Bi Cuon)
THE 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 and pepper
20 pieces dried rice paper
1 medium head butter lettuce
1 cup fresh basil leaves
1 cup fresh mint leaves
Roll up the pork skin and tie it with a string. Bring water to a boil
and add the pork skin. Simmer for 8-10 minutes or until
well cooked, and then drain. Let it cool down and slice it very thinly. Add
the sugar and vinegar and set it aside.
Place the sliced pork loin in a saucepan, add the coconut juice, simmer
all over
medium heat until half cooked. In a separate pan, heat the oil over medium
heat and add the garlic. Cook until lightly browned, then add the pork loin and
the saute until all is well done. Remove the pan from heat, cool down and shred into then
pieces.
Combine the pork skin, pork, salt and pepper.
Rub the rice paper with a moist towel until the rice paper is soft and flexible
(otherwise it will brake into pieces when rolling).
Place a little of the lettuce, basil, mint and pork mixture on the
rice paper and roll it up firmly. Cut the roll into finger-lenght (3-inch to 4-inch) pieces.
Serve with Fish sauce dip.
Enjoy!