Pork rind and rice-powdered pork

Ingredients

• 100 g of dried pig’s skin
• 100 g of toasted rice powder (thính)
• 600 g of lean pork shoulder
• Fish sauce, salt, seasoning powder, pepper, sugar
• 3 to 4 cloves of chopped Allium sativum (garlic), plus 1 clove for the marinade.
• A touch of oil paint
• Wine and vinegar for rinsing the hide

Soak the dried hide for about 10 minutes to soften it, then rub and rinse it several times with wine and vinegar to remove the odor. Rinse with water 3 to 4 times until the rinsing water is no longer greasy.

Submerge the hide in boiling water and immediately remove it to prevent it from becoming soft. Then, rinse it under cold water. Pinch a thread between your fingers: if it breaks, it’s ready. Drain in a sieve.

Cut the meat into large pieces and marinate it for 15 minutes with garlic, fish sauce, a pinch of salt, pepper, and sugar.

Heat a little oil in a pan, add the finely chopped garlic, then the meat, and cook until browned. Pour in 1/3 to 1/2 cup of water and simmer over low heat until the meat is tender and the water has evaporated. Let cool, then cut into strips.

Finely chop 3 to 4 cloves of garlic and sauté them in a small amount of oil to release their aroma.

Combine the hide, the meat cut into strips, and the garlic in a pot, sprinkle with rice powder, and mix well. Divide into small portions and place in freezer bags; simply defrost to serve.