Aromatics for Pork Marinade: We will be using fresh shallot and garlic.
Seasonings for Pork Marinade:
Neutral Oil : I’m using vegetable oil to pan fry the pork.
Coconut Water or Plain Water: This liquid is used to braise the pork meat. The liquid reduces to a glaze that will coat the meat.
Roasted Rice Powder: Roasted rice powder is available at Asian grocery stores. Look for them in the spice aisle in small baggies.
This is an essential ingredient and bi wouldn’t be the same without. Roasted rice powder coats the pork skin and pork meat, giving the dish its brown color and signature aroma and flavor.
You can also make your own by toasting rice grains in a dry skillet then break them into a powder with a mortar and pestle or food processor.
Fried Garlic: Fried garlic is another essential ingredient that gives bì heo the signature aroma.
You can get store-bought fried garlic or make your own by frying minced fresh garlic in oil until lightly brown.
Alternatively, you can also replace with dried granulated garlic or garlic powder.
An Important Message about Pork Skin
The most important thing to keep in mind when making bì heo is that the pork skin needs to be completely dry.
Any moisture will cause all the pork skin strands to clump together in one big mess. I know this personally.
It’s also very important to not apply heat to the pork skin. Any heat will cause it to soften which will give it moisture. When there’s moisture, we run into the same problem with clumping. I, again, know this by experience and had to chuck the whole thing and start over. It was no fun.
In short, keep the pork skin at room temperature or cold.
How to Make Bì Heo
Step 1: Marinate Pork
In a small bowl, mix together the pork marinade (shallot, garlic, chicken bouillon powder, oyster sauce, fish sauce, light soy sauce, sugar, and ground black pepper).
Adjust to taste if needed then marinate it with the pork for 15 minutes.
