Slightly crunchy and filled with delicious subtly sweet and sour flavors, you’ll love this authentic Vietnamese dish.
- 200 grams of shredded pork skin (about 7 ounces)
- 1 teaspoon salt
- 500 grams of minced pork (1.1 pounds)
- 2 tablespoons beer (any type will do)
- 1 small piece ginger, grated
- 1 tablespoon minced garlic
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 teaspoon sliced chili
- 1 teaspoon lime juice
- Vegetable oil (enough for deep frying)
- Mix the pork skin with salt, rinsing it well to remove the strong smell.
- Boil water in a saucepan and add the beer and ginger. Then add the pork skin, blanching it for 30 seconds. Don’t cook it for too long! After, drain it and spread it out on a surface to air dry.
- In a large mixing bowl, season your minced pork with the garlic, sugar, fish sauce, cornstarch, pepper, and chili slices. Mix it well and cover the bowl, freezing it for about two hours.
- Process the frozen meat in a food processor until it becomes a paste then combine it with the pork skin. Use your hand to mix everything until they’re combined well. Add the lime juice.
- Divide the meat mixture and wrap it into five-inch rolls, using cling film. Let it chill in the fridge for four hours.
- Add enough vegetable oil into a pan to cover your pork rolls. Heat the oil to deep-frying temperature (350 and 375 degrees F), then coat the pork rolls in breadcrumbs before adding them to the oil. Fry until evenly browned and the pork is cooked.
- Cut it up into bite-sized pieces and put it on a paper towel to let it cool and remove excess oil. After five minutes, serve and enjoy!