Shredded Pork Skin / Bi Heo
Shredded Pork Skin (Bi Heo) is a classic restaurant dish and with this easy recipe, you can make it at home. Thinly sliced pork skin and marinated pork are tossed with roasted rice powder and fried garlic to make a flavorful and aromatic dish. Serve the Shredded Pork Skin with other tasty dishes like egg meatloaf, grilled lemongrass pork chops and egg rolls for a meatlover's delight. Don't forget the essential accompaniments: broken rice, scallion oil, fresh herbs, cucumber and tomato salad, carrot and radish pickles and fish sauce dipping sauce to make an awesome combination rice plate.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz pork skin (, cooked and shredded)
- 1 1/2 Tbsp salt (, divided, for cleaning the pork)
- 2 Tbsp white vinegar (, divided, for cleaning the pork)
- 4 large garlic cloves
- 2 1/2 Tbsp vegetable oil (, divided)
- 1 lb pork loin or chop (, thin-cut, 4-5 pieces)
- 1/4 cup coconut water
- 2 tsp fish sauce
- 1/2 tsp ground white pepper (, divided)
- 1/4 tsp salt
- 3 Tbsp roasted rice powder
Instructions
- 1
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.
- 2
Swirl the pork skin in cold water and then drain. Rinse the pork skin again.
- 3
Use the salad spinner to remove any excess water.
- 4
Transfer the pork skin onto a large plate lined with paper towels. Allow to air-dry while continuing with the next steps.
- 5
Smash the garlic cloves and finely chop.
- 6
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.
- 7
Transfer the fried garlic into a small sieve separating the garlic and oil. Set both aside for now.
- 8
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.
- 9
Gently wash the pork pieces under cold running water, rinsing away the salt and vinegar.
- 10
Pat the pork dry using paper towels.
- 11
In a measuring cup, add the coconut water, fish sauce and 1/4 tsp ground white pepper and combine together.
- 12
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.
- 13
Cover the dish and let marinate for 15 minutes. (Refrigerate if marinating longer or overnight.)
- 14
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.
- 15
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.
- 16
Transfer the cooked pork to a plate and allow to cool completely.
- 17
Cut the pork into thin strips.
- 18
Transfer the shredded pork skin (prepared earlier) into a large bowl. Using scissors, cut the strands into shorter lengths.
- 19
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.
- 20
Add the thinly sliced pork loin along with the remaining 2 Tbsp roasted rice powder and remaining fried garlic. Toss together combining well.
- 21
Add 1 Tbsp garlic oil (prepared earlier) and combine together.
- 22
Serve the Shredded Pork Skin with broken rice, egg meatloaf and grilled lemongrass pork chops, scallion oil, carrot and radish pickles and fish sauce dipping sauce.
- 23
Refrigerate any remaining portions and enjoy within the week.