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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
If today you want to change your taste, then stay tuned as TasteVN reveals to you a fried dish that is very delicious and appealing but not too complicated. Let’s go to the kitchen to learn how to make crispy and chewy fried pork cartilage at home!
Ingredients for Crispy Fried Pork Cartilage For 4 people
Pork cartilage 500 gr Pork throat 500 gr Pork meat 500 gr Pork intestines 350 gr Lemongrass 2 stalks Vietnamese coriander a little Basil a little Green onion a little Red onion 5 bulbs Mai Que Lo wine 2 tablespoons Annatto oil 2 tablespoons Peppercorns 2 teaspoons Fish sauce 4 tablespoons Common spices a little (sugar/ seasoning/ pepper)
How to choose fresh ingredients
How to choose fresh pork tongue
- Choose pork tongues that have bright pink color, with the part near the throat being uniformly white.
- Avoid buying pork tongues that have unusual colors, dark purple spots, or dark red, as these may be old or spoiled, not safe for consumption.
- It is advisable to buy pork tongues with a characteristic smell, without any strange odors or chemical smells.
How to choose good, safe pork
- Choose pork that has bright, light pink color, with a creamy white layer of fat, a dry surface, and slightly firm meat fibers; this indicates fresh pork that will taste good.
- Good pork has good elasticity, is not slimy, and shows no unusual discolorations. It should have a characteristic smell, not too foul, and no chemical odor.
- It is advisable to buy pork with a moderate thickness of fat, with a distinct structure of fat and meat, but they should be tightly bound together, and the fat layer should not have any slimy or fishy substances.
Tools needed:
Meat grinder, sausage stuffing tube, steamer, frying pan,…
How to make Crispy Cartilage Sausage
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Preparation of ingredients
Pork, pork tongue, and throat are washed thoroughly, scrape off the white membrane on the tongue, soak in salt water for about 20 minutes, then wash thoroughly with water. Then use a knife to cut into small pieces.
How to clean pork tongue without odor- Method 1: Wash the pork tongue thoroughly, then blanch it in boiling water for about 5 minutes, then use a knife to scrape off the white membrane on the outside, and wash it again with water. Next, rub the pork tongue with half a lemon and salt, then rinse with water 2 – 3 times.
- Method 2: Boil a pot of water, add a few slices of ginger and the white part of scallions, blanch the pork tongue for about 5 minutes, then scrape off the white membrane on the outside and wash with cold water.
- Method 3: Blanch the pork tongue in boiling water for 5 minutes, then remove it, soak it in a bowl of vinegar for about 1 minute, and then wash it thoroughly with water.
See details: How to clean pork tongue without odor
Clean the intestines, squeezing out all the insides. Wash the scallions, Vietnamese balm, basil, and shallots, and chop them finely. Mince the lemongrass.
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Blend the ingredients
You put the throat, pig tongue, and pork into the blender, and blend until it becomes a paste. Add lemongrass and shallots to the blender and blend until finely chopped.
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Marinate the sausage filling
You marinate the blended filling with a mixture of ingredients: 2 tablespoons of sugar, 2 tablespoons of seasoning, 4 tablespoons of fish sauce, 2 tablespoons of mai que lo rice wine, 2 tablespoons of annatto oil, a little ground pepper, a little whole pepper, chopped green onions, Vietnamese balm, chopped basil, lemongrass, and finely chopped shallots.
Then, use your hands to mix the filling thoroughly so that it absorbs the spices and marinate for 15 minutes.
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Stuff the filling and tie into sections
You put the filling into a large syringe (or use a large funnel to stuff the filling into the casing). You tie a knot at one end of the casing, then fill the other end.
Slowly add the remaining filling into the casing, tying a knot at the end. Next, use a piece of string to tie the sausage into equal sections of about 10cm.
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Steam the sausage
You place the sausages in a steaming pot, steaming for about 5 minutes to cook the filling. Then cut the sausages into separate pieces.
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Fried sausage
You heat a pan of oil over medium heat, add the sausages and fry until they turn golden brown on all sides, then remove them.
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Finished product
Just a few simple steps and you have a delicious crispy fried sausage dish. The sausage is seasoned just right, fragrant and rich. Eating it gives a very enjoyable chewy feeling. Dip it with a little chili sauce, enjoy with fresh herbs, fresh noodles, or eat it plain, it’s all wonderful.
So the dish crispy cartilage sausage is done, delicious and attractive. It’s not complicated at all, right? TasteVN wishes you success in making this dish and joyful meals with your loved ones and friends. Don’t forget to leave a comment if you like this dish!
