Shredded Pork Skin Recipe
Prepared with cucumber, pickled carrots & daikon, jalapenos, cilantro, and pate sauce, served on Vietnamese-French bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Skin
Pickled Vegetables
Sauce and Garnishes
Method
Preparing Pork Skin
- 1
Boil the Pork Skin
In a large pot, combine pork skin, salt, and water. Bring to a boil over high heat and then reduce to a simmer. Cook for about 1.5 to 2 hours until the pork skin is tender.
- 2
Pickling Vegetables
- 3
Prepare the Pickling Solution
In a mixing bowl, combine rice vinegar, sugar, and salt. Mix well until the sugar is dissolved.
- 4
Pickle the Vegetables
Add the sliced carrots and daikon radish to the pickling solution. Let them soak for at least 30 minutes while you prepare the rest of the dish.
Assembling the Dish
- 5
Slice the Bread
Cut the Vietnamese French bread in half lengthwise without cutting all the way through, creating a pocket for the filling.
- 6
Add Pâté
Spread a generous layer of pâté on both sides of the bread.
- 7
Fill with Shredded Pork Skin
Stuff the bread with the shredded pork skin.
- 8
Add Pickled Vegetables
Add the pickled carrots and daikon radish on top of the pork skin.
- 9
Add Fresh Ingredients
Top with sliced jalapenos and a handful of fresh cilantro.
- 10
Serve
Serve immediately while the bread is still crusty and fresh.
