Jellied pork (gio thu) is one of the very popular fried dishes in our country during the Tet holidays. Now, let’s go to the kitchen to explore how to make Northern-style jellied pork and colorful crispy fried gio xao with TasteVN!
1. Northern-style Jellied Pork
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Preparation
50 minutes
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Difficulty level
Easy
Ingredients for Northern-style Jellied Pork Serves 4
Pork leg meat 200 gr Pork tongue 200 gr Pork ear 150 gr Pork snout 150 gr Mushrooms 200 gr Onion and garlic juice 2 tablespoons Crushed pepper 1 tablespoon Banana leaves 1 kg String and plastic wrap A little
How to prepare Northern-style Gio Thu
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Prepare the ingredients
Clean the pig’s ears and snouts, along with the pig’s trotters, washing them several times with water until completely clean and then draining. The pig’s tongue should also be washed clean, blanched in boiling water mixed with a little white wine, then taken out and rinsed again, and drained.
Soak the wood ear mushrooms in warm water until fully expanded, drain them and cut into small strands, then marinate with minced garlic and onion water, ½ teaspoon of seasoning powder, and 1 teaspoon of pepper.
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Boil the meat
Bring a large pot of water to a boil, add all types of meat and boil until just cooked, about 80%. Remove the meat and immediately rinse it in cold water, then let it drain. Next, slice the meat into thin but wide pieces.
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Stir-fry the meat
Heat a pan with 2 tablespoons of cooking oil, add the meats and stir-fry evenly for 2 minutes. Season the pan with 1/2 tablespoon of salt, 1 tablespoon of ground pepper, 1 tablespoon of minced garlic and onion juice, 1 tablespoon of coarsely ground pepper, 1 tablespoon of fish sauce, and ½ tablespoon of seasoning powder.
Stir well until the meat is slightly firm, then add the wood ear mushrooms to the pan and continue to stir-fry for about 3 more minutes. Only turn off the heat when the mushrooms in the pan are fully cooked.
Pork roll
Spread banana leaves on a tray, put the meat into a plastic bag, wrap it up, and then tie it tightly with string. After that, let the pork roll cool down completely before putting it in the fridge to freeze.
Final product
When serving to enjoy, cut the pork roll into bite-sized pieces and serve with soy sauce or chili sauce for dipping.
A properly made pork roll will have a slightly pink color, with the solidified fat interspersed with the brown color of the mushrooms. Eating a piece of pork roll gives a crispy, sweet, fatty taste, fragrant with the smell of meat as well as mushrooms and pepper.
Tips for successfully making the dish
– A characteristic of Northern cuisine is not to add sugar to food. Therefore, you should not add sugar to the mixture for making the pork roll.
– Large pig ears are usually from older pigs, with hard cartilage. Therefore, to have a delicious pork roll with a moderate crispiness, you should choose medium-sized pig ears.
2. Colorful pork roll (five-color pork roll)
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Preparation
30 minutes
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Processing
20 minutes
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Difficulty level
Easy
Ingredients for making colorful pork sausage (five-color sausage) For 5 people
Fresh pork 1 kg Chicken eggs 8 eggs Salted eggs 5 eggs Century eggs 3 eggs Carrot 1 bulb (large bulb) Peas 250 gr Wood ear mushrooms 30 gr (about 2 large mushrooms) Fish sauce 1/2 teaspoon Common spices A little (Seasoning/ sugar/ salt/ black pepper)
How to choose fresh ingredients
How to choose safe and hygienic fresh pork
- Safe fresh pork must ensure there is no unpleasant odor, no leakage, no tears, no openings, or signs of erasure, alteration, or patching.
- To ensure safety, you should choose fresh pork that has been pre-processed and packaged securely, carefully, and especially purchase from reputable addresses.
- When buying, you need to carefully observe the information printed on the product packaging such as brand name, clearly specified production address, ingredients of fresh pork, expiration date.
How to choose delicious crunchy carrots
- About color and outer skin: You should choose those that have bright orange color. The outer skin should be shiny, smooth, without roughness or tiny spots on the skin.
- About the stem: Delicious, crunchy carrots will still have their stems intact and the stems should be green and fresh. Avoid buying those with damaged, wilted stems or even those without any stems. You should also avoid purchasing those with lush leaves at the base, as this reduces the sweetness and nutritional content of the carrots.
- About size: To ensure freshness, you should choose carrots of moderate size. Absolutely do not buy large carrots that feel light when held, as this indicates that they are old and not tasty.
How to make Five-color Pork Roll (Five-color Cha)
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Prepare the ingredients
After purchasing, remove the fibers from both sides of the green beans, then wash them thoroughly with water.
After peeling the carrot, wash it clean and cut it into long strips.
Next, briefly blanch the carrot and green beans in boiling water for about 3 minutes, then remove and let them cool before dicing.
Soak the wood ear mushrooms in cold water for about 5 minutes until soft and expanded, then chop finely.
Next, clean the century eggs and salted eggs. Cut the century eggs into wedges. For the salted eggs, only take the yolks and roast them at 100 degrees Celsius for 5 minutes (or you can buy pre-roasted yolks).
Then, whisk 8 chicken eggs and proceed to fry them to a moderate thickness. Remember to choose a large pan so that the egg piece has a wide circumference, making it easier to wrap the cha.
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Mix the cha
Gradually add 1kg of raw pork, diced carrot, diced green beans, chopped wood ear mushrooms, 2 teaspoons of seasoning, 1 teaspoon of salt, 3 teaspoons of sugar, 2 teaspoons of black pepper, and 1/2 teaspoon of fish sauce into a bowl, then mix vigorously until the mixture is well combined.
After that, let the cha mixture rest in the refrigerator for 20 minutes to allow the flavors to meld.
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Roll and steam the sausage
After letting the sausage mixture rest for 20 minutes, take it out to roll the sausage.
First, lay out three long layers of plastic wrap and place the fried eggs on top. Then, spread a layer of sausage on the fried eggs with a thickness of about 2cm.
Next, place the century eggs and salted eggs in the middle and roll it up tightly. You must roll it firmly so that the sausage sticks together.
Finally, steam the rolled sausage for 30 minutes. After 30 minutes of steaming, take the sausage out to cool.
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Final product
The colorful sausage has a very eye-catching color, meets the requirements for stickiness and fat content, and absorbs flavors well.
You can cut the sausage into moderately thick slices and then cut them into small square pieces like game pieces or triangle shapes or long strips as you like.
The dish will taste better and be less greasy if served with pickled onions or pickled shallots.
Tips for preserving pork brawn
- The shelf life of pork brawn stored in the refrigerator’s cool compartment is a maximum of about 5 – 7 days.
- When you see a slimy exterior on the pork brawn, you should not continue to use it. This is a warning sign that the pork brawn has gone bad.
The above information is about how to make pork brawn in the Northern style and how to make five-color stir-fried brawn that TasteVN wants to share with you. If you have any questions, please leave your information below the article.
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