A piping hot bowl of rice topped with dried shredded pork (ruoc thit cha bong) brings back memories of my dad. Dad loved all things salty and this was one of his favorite things. You can use pork butt or boneless pork chops. I usually try to trim as much of the fat as possible off the pork.
This will keep on the counter for about a week or refrigerated for a few weeks.
A large skillet with a lid will do the job here but a 5-6 quart enamel cast iron pan such as Le Creuset is preferable since you will be braising the meat.
You will need a mortar and pestle. Even better would be a molcajete!
Shredded Pork Topping (Ruoc Thit Cha Bong)
• 2 lbs of boneless pork, cut into 1 inch cubes
• 1 tsp salt
• 1 tsp black pepper to taste
• 4-6 tbsp fish sauce (depending on taste)
1. Heat a large skillet over high heat. Place a small batch of cubed pork into the pan, sprinkle generously with salt and sear the meat on both sides. Remove and set aside. Repeat until all the meat has been seared.
2. Return all the seared pork back into the skillet and cover. Continue to braise the meat over medium to medium high heat for about 45 minutes to an hour. Occasionally stir the meat with a wooden spoon. The meat is finished when you stir the pan and the meat starts to fall apart and most of the liquid has evaporated.
3. Remove from heat. Place about 1 cup of meat at a time into a large mortar and pestle to grind it until finely shredded. Repeat this process for the rest of the meat.
4. Return the shredded meat to the skillet over high heat. Generously drizzle fish sauce over the shredded meat. Continually stir until the mixture is dry.
5. Serve as topping to steamed white rice. Place into a glass containers for storage.