ruốc - dried shredded pork

made dried shredded pork today, it all floods back to me, my childhood, mum and grandmother. Mum would like it to be white and fluffy while grandmother prefered it to be brown and little crispy she would also add ground peper and pint of sugar

 I recorded but do not have time now to edit it however it's deadly simple to make if you have a pestle and mortal. Last summer, I work for my friend in London, they sell bánh mì  - Vietnamese barguette and need this to add texture. They told me it took them about 10 hours to do and it's difficult, I was surprised, how come?

There is a simple technique that will save time and make this fluffy, deadly simple