Shredded Pork Skin Fresh Spring Rolls / Bi Cuon

Transfer the shredded pork skin into the colander and bowl of a salad spinner. Add 1/2 Tbsp salt and 1 Tbsp vinegar. Gently combine together.

Swirl the pork skin in cold water and then drain. Rinse the pork skin again.

Use the salad spinner to remove any excess water.

Transfer the pork skin onto a large plate lined with paper towels. Allow to air-dry while continuing with the next steps.

Smash the garlic cloves and finely chop.

Transfer the chopped garlic into a small skillet. Add 2 Tbsp vegetable oil. Over Medium heat, stir-fry the garlic until just golden, approximately 3 minutes.

Transfer the fried garlic into a small sieve separating the garlic and oil. Set both aside for now.

Transfer the pork loin into a large pan or plate. Sprinkle 1/2 Tbsp salt and 1/2 Tbsp vinegar on the first side. Lightly rub the mixture onto the pork. Flip the pork onto the other side. Sprinkle another 1/2 Tbsp salt and 1/2 Tbsp vinegar and rub again.

Gently wash the pork pieces under cold running water, rinsing away the salt and vinegar.

Pat the pork dry using paper towels.

In a measuring cup, add the coconut water, fish sauce and 1/4 tsp ground white pepper and combine together.

Pour the marinade into a large dish. Transfer the pork into the dish. Flip the pork pieces so both sides are evenly coated with the marinade.

Cover the dish and let marinate for 15 minutes. (Refrigerate if marinating longer or overnight.)

Heat a large skillet over Medium heat and when hot add the remaining 1/2 Tbsp vegetable oil. Transfer the marinated pork into the skillet. Cook on the first side for 2-3 minutes.

Flip the pork and continue cooking on the second side. The natural pork juices and coconut water should create a caramel sauce in the skillet. Flip and rotate the pork a few times coating it in the sauce. Continue pan-frying until the pork is fully cooked, approximately 5-6 minutes total cooking time.

Transfer the cooked pork to a plate and allow to cool completely.

Cut the pork into thin strips.

Transfer the shredded pork skin (prepared earlier) into a large bowl. Using scissors, cut the strands into shorter lengths.

Add 1/4 tsp salt, the remaining 1/4 tsp ground white pepper, 1 Tbsp roasted rice powder and 1/2 Tbsp fried garlic (made earlier). Toss together making sure the pork skin is evenly coated with roasted rice powder.

Add the thinly sliced pork loin along with the remaining 2 Tbsp roasted rice powder and remaining fried garlic. Toss together combining well.

Add 1 Tbsp garlic oil (prepared earlier) and combine together.

Dip a sheet of rice paper in warm water, wetting it completely. Shake off the excess water and place the rice paper on a flat surface.

On top of the rice paper, add 2-3 mint leaves, a 4 inch section of green leaf lettuce, 2 sprigs cilantro, 1 oz rice vermicelli and 1 oz shredded pork skin. Carefully lift the sides of the rice paper and fold into the center. Starting at the end closest to you, roll up the rice paper tucking in all the ingredients. Use medium pressure when rolling. Continue with the same steps to making the remaining rolls.

Serve the Shredded Pork Skin Fresh Spring Rolls with fish sauce dipping sauce and carrot and radish pickles.

Refrigerate any remaining portions and enjoy within 3-4 days.