Vietnamese Shredded Pork Skin (Bi)
  • For the pork marinate:
  • • 1 lb pork loin or boneless pork chop
  • • 1 teaspoon salt
  • • 1 tablespoon fish sauce
  • • 1 teaspoon garlic powder
  • • Pinch of black pepper
  • 1 package of frozen shredded pork skin (8oz, I like the Tay Ho brand)
  • • 2 tablespoon + 1 teaspoon oil (divided)
  • • ½ cup coconut soda
  • • 3 tablespoon garlic (minced and then fried)
  • • 4 tablespoon roasted rice powder
  • • Pinch of salt
  1. Wash the frozen pork skin under cold water. Drain and let dry completely
  2. Marinate the pork chop with salt, fish sauce, garlic powder and black pepper
  3. In a sauce pan, place 2 tablespoon of oil and pan fry the pork chop. After a few minutes, add in coconut soda and simmer on medium heat until pork chop is tendered and all coconut soda has been absorbed, approximately 20 minutes
  4. Cut the pork chops into thin strips
  5. Place 1 teaspoon of oil and stir fry the minced garlic. The more garlic, the better. Set aside
  6. Combine the pork skin, shredded pork strips, fried garlic, pinch of salt and roasted rice powder together. Wear gloves and use your hand to mix all the ingredients, make sure everything is coated evenly.
  7. To freeze: Place pork skin in zip lock bags and freeze in the fridge. When it’s ready to eat, just remove from fridge and let sit in room temperature. Microwave for 20 seconds and it’s ready to enjoy with your favorite rice, vermicelli, or spring rolls.
Recipe by A Taste of Joy and Love at