Bi Cuon (Shredded Pork Rice Paper Roll)

Ingredienti

• 700 g / 1.5 lb pork belly
• 1/2 tbsp pepper
• 2 tbsp salt ((for marinating the pork))
• 1/2 tbsp chicken bouillon powder
• 2 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 4 cloves garlic, finely chopped
• 500 g / 1.1 lb shredded pork skin ((we buy it from our local Asian supermarket))
• 1 tbsp salt ((for washing shredded pork skin))
• 1 1/2 tbsp vinegar
• water ((for soaking and washing the pork skin))
• 150 g / 0.33 lb Jasmine rice
• 1 1/2 tbsp salt, or to taste ((for seasoning the bì))
• 2 tbsp cooking oil ((for pan frying the pork))
• rice paper
• mint
• perilla
• lettuce
• Vietnamese coriander

Preparazione

1. 1

   --- Making the Bì ---

2. 2

   Marinate the meat with the light soy sauce, oyster sauce, salt, chicken bouillon powder, minced garlic and pepper for at least 20 minutes.Tip: To speed up the cooking process, slice each piece into 1 cm (0.4") thick segments before marinating.

3. 3

   Wash the shredded pork skin in cold water 2 times to remove impurities then soak in a new batch of water with vinegar and salt for 10 minutes. Drain and drip dry in a colander as you work on the other ingredients.

4. 4

   Toast the grains until golden brown on a low-medium heat then set aside to cool.Tip: Avoid using a high heat because the grains can burn quickly.

5. 5

   Use a food processor to grind the toasted grains until fine, resembling a powder.

6. 6

   On a medium to high heat, add oil to the pan and cook the marinated meat for 5 minutes on each side or until cooked through and golden.Take each piece out and slice into thin 5 mm (0.2") strips.

7. 7

   Combine the shredded pork skin with the ground rice, sliced meat and salt.Optional: Mix in the sauce created from pan frying the meat. You can also add fried onions and fried garlic.

8. 8

   --- Wrapping the Rice Paper Rolls ---

9. 9

   Set up your bi cuon rolling station by having every ingredient ready within arm's reach. You'll also need a bowl of hot water and two plates larger than the rice paper.

10. 10

    Quickly dip the wrapping into the hot water and roll until all parts have been covered with water, then place it on a plate.

11. 11

    When it has softened, place the herbs in a pile towards the lower half of the plate.

12. 12

    Add the bì mixture on top to help hold down the herbs. Tip: Avoid putting too much filling because it will make it harder to wrap and be more likely to burst open.

13. 13

    Pull the bottom of the rice paper up to cover the filling.

14. 14

    Fold both sides in until there is no gap between the folded sides and the filling.

15. 15

    Roll from the bottom up until the end, pressing down firmly for a tight roll.

16. 16

    Serve fresh with some Vietnamese dipping sauce!