Cold meat from pork leg is a popular dish in the meal during the holidays of many families. The dish attracts eaters thanks to its delicious taste and easy-to-eat nature. Today, TasteVN would like to share with you 2 ways to cook cold meat from pork leg that ensure quality and authentic flavor. Let’s get cooking right away!
1. Cold meat from pork leg
-
Preparation
20 minutes
-
Cooking
1 hour 40 minutes
-
Difficulty
Easy
Ingredients for Cold meat from pork leg Serves 4 people
Pork leg 500 gr Pork skin 200 gr Onion 1 bulb Shallot 3 bulbs Dried mushrooms 50 gr (soaked) Wood ear mushrooms 50 gr (soaked) Cooking oil a little Fish sauce 1 teaspoon Salt/ seasoning powder a little
Implementation Tools
How to choose delicious shiitake mushrooms
- For fresh mushrooms: you should buy those with bright colors, a characteristic fragrant smell, and avoid choosing bruised mushrooms that have a foul smell. If the cut oozes a milky white substance, it is a sign of toxic mushrooms. Avoid mushrooms with dark spots or wrinkles on the cap, and do not select slimy mushrooms. Fresh mushrooms will have a thin layer of fuzz like paper on them.
- For dried mushrooms: choose those that are firm, not broken, bright in color, and have no white mold spots. Choose reputable suppliers to buy dried mushrooms to ensure safety.
How to prepare Chilled Pork Leg
-
Prepare and marinate the pork leg
To eliminate the unpleasant smell, when you buy the pork leg, use a razor blade to scrape off the hairs, then rub it with salt and rinse with clean water. Cut the pork leg into appropriate pieces and remove the fat and bones.
Marinate the pork leg with 1/2 teaspoon of salt, 1 teaspoon of seasoning, and 1 teaspoon of fish sauce for 30 minutes to allow the meat to absorb the flavors.
-
Prepare the pig skin
First, soak the pig skin in diluted salt water for about 15 minutes, then rinse it under clean water 2 – 3 times and cut it into bite-sized pieces.
Put a pot of water on the stove, add a little salt, when the water boils, add the pig skin and blanch for about 2 minutes, then take it out and put it in a bowl of cold water to keep the skin crisp and prevent it from darkening, then place it in a colander to drain.
How to properly clean pig skin
- You can clean the hair by dipping the pig skin in boiling water for about 3 minutes to tighten the skin, then use tweezers to pluck out any remaining hair on the pig skin.
- Use a knife to remove all excess fat under the skin to make it crispier and tastier.
- Washing with lemon and salt helps the pig skin to be whiter and cleaner.
-
Stir-fry the meat
Add a little cooking oil to the pan and sauté with a minced shallot.
Next, add the marinated meat into the pan with the sautéed oil and stir until the meat begins to firm up, then turn off the heat.
-
Cooking pork leg
Put the meat into the pressure cooker, pour in 1 liter of water to submerge the meat, and then cook for 5 minutes.
After cooking time is up, the pot switches to warming mode, and you release the pressure from the pot.
-
Cooking pig skin, onion
Open the pressure cooker lid, add pig skin and onion to cook with the meat for 15 minutes.
Once cooked, release the pressure as usual and remove the pig skin and onion.
-
Completion
Shiitake mushrooms and wood ear mushrooms should be soaked in water until they swell, then cut into strips and add to the pot, sprinkle with pepper and stir evenly, continue cooking for 5 minutes.
After the cooking time is up, release the pressure; when the meat is tender, scoop it out into a bowl, let it cool, and refrigerate for 4 hours for the meat to set is complete.
-
Final Product
The meat jelly is soft and delicious, rich and fatty, along with crunchy wood ear mushrooms and fragrant shiitake mushrooms, making it incredibly appealing. This is a familiar dish that is indispensable during festive occasions.
Meat jelly dipped in fish sauce, with a bit of pickled mustard greens, salted shallots served with hot rice is just perfect, isn’t it! Let’s make this dish, and I wish you a delicious meal.
2. Meat Jelly Shank (Recipe shared by a user)
-
Preparation
45 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Cold Pork Leg (Recipe shared by users) For 4 people
Pork leg 500 gr Pork skin 100 gr Wood ear mushrooms 10 gr (mộc nhĩ) Dried onion 15 gr Fish sauce 2 tablespoons Cooking oil A little Common spices A little (salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper) White wine A little
Tools for preparation
Image of ingredients
How to prepare Cold Pork Leg (Recipe shared by users)
-
Prepare the ingredients
Clean the pork leg and pork skin you bought by scraping off any remaining hair, then rub them with salt and white wine for about 5 – 10 minutes to reduce the odor.
Next, rinse the pork leg and pork skin with clean water, then cut them into bite-sized cubes and place them in a basket.
For the wood ear mushrooms, soak them in water for about 30 minutes to expand, then squeeze them with salt and wash them clean with water. The next step is to use a knife to cut off the hard stems and then chop the wood ear mushrooms. Be careful not to chop them too small as they can easily crumble.
Finally, peel off the outer skin of the dried onion, rinse it with water, and chop it finely.
-10.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 32")
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 33")
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 34")
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 35")
-
Season the cold meat
The prepared pork and pig skin should be placed in a clean bowl, then add 1 tablespoon of seasoning, 1 tablespoon of ground pepper, 1/2 tablespoon of sugar, and 1/2 tablespoon of monosodium glutamate. Mix well so that the ingredients blend together and marinate for about 30 minutes.
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 36")
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 37")
-
Cook the cold meat
Place the pressure cooker on the stove, set the heat to low, and add a little cooking oil into the pot. When the oil is hot, add the prepared shallots and sauté until fragrant. Once the shallots are fragrant, add the marinated pork leg and stir briefly until the meat is firm, then turn off the heat.
Add enough water to cover the surface of the meat and select the meat cooking mode on the pot. When the meat is cooked, transfer it to another pot and continue to simmer on low heat.
Next, add black mushrooms and 2 tablespoons of fish sauce, bring to a boil for about 3 – 5 more minutes, then season to taste and turn off the heat.
Tip: Note that when cooking cold meat in a pressure cooker, the amount of water added will be less than when cooking in a regular pot.Scoop the pork leg meat into a bowl and place it in the refrigerator for a few hours to let the meat set, and you are done.
-10-1.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 38")
-9.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 39")
-8.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 40")
-7.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 41")
-
Final Product
With just a few simple steps, you have prepared a delicious and attractive pork leg meat gel for the whole family to enjoy, gathering together for a cozy meal on a chilly Tet day.
The meat gel is tender, delicious, not greasy, and extremely flavorful, sure to make everyone praise it while eating. Wishing you success!
-5.jpg "2 Ways to Cook Delicious, Simple Pork Jelly with Pressure Cooker at Home 42")
How to choose fresh and delicious pork leg meat
- For this dish, you should choose to buy the pork leg first to make the dish softer and tastier. It is advisable to select a solid piece of pork leg with even meat fibers.
- Fresh and delicious pork leg meat will have a dry surface, and when you press it, you will feel high elasticity; the piece of pork leg should have a bright pink color, with a natural, bright, and dry cut surface.
- You should avoid buying meat that has a foul, fishy smell, is slimy, or has black bruises.
How to choose fresh and delicious pork skin
- Good pork skin should be chosen from the skin under the loin meat, shoulder meat; a thick, flat piece with a large size will be easier to process. Avoid choosing the belly skin as this part lacks firmness, is thin, and can easily become mushy and not crispy.
- Pink and elastic skin without a foul smell is good pork skin.
How to choose delicious and safe wood ear mushrooms
- Wood ear mushrooms come in two types: fresh and dried; you should choose dried wood ear mushrooms for better safety and to reduce the risk of allergies!
- Good dried wood ear mushrooms will have an amber surface, and the underside will be milky brown; when buying, prioritize selecting mushrooms with large, thick ears and fewer small mushrooms growing at the base.
- Avoid selecting wood ear mushrooms that have an unusually dark color, as these mushrooms will become mushy and lose their crispness after soaking.
How to eliminate the foul smell of pork leg meat
- Method 1: Use salt/ cooking vinegar/ lemon/ white wine to rub on the pork leg, use a razor blade to scrape off the dirt and remaining hairs, then rinse with clean water.
- Method 2: Before cooking, blanch the pork leg in boiling water for about 2 – 3 minutes, then rinse with cold water.
- Method 3: Use a mini gas torch set to medium or burn leftover newspaper or straw to lightly scorch the pork leg, effectively removing the stiff hairs on the surface of the pork skin.
How to preserve frozen pork leg meat
- You can place the frozen meat in the refrigerator’s cool compartment, avoiding the freezer, and cover it with cling film to prevent the dish from coming into contact with outside air.
- Alternatively, you can divide the frozen meat into smaller portions and place them in food containers, then put them in the cool compartment of the refrigerator, making it more convenient to take out for use without worrying about spoilage.
- If you keep it whole in the fridge, when you want to eat, use a clean spoon/knife to cut a small corner just enough for use, to avoid the dish spoiling quickly.
- Frozen meat should only be consumed within 5 – 7 hours after being taken out; otherwise, it can easily go bad.
- If preserved in the refrigerator, the dish can last about 1 week!
See more:
This dish thịt đông chân giò cooked in a pressure cooker can be enjoyed with hot rice or pickled vegetables. By keeping it in the refrigerator, you can take it out at any time for family meals or to entertain guests during Tet. Wishing you a delicious dish of thịt đông during the joyful Tet celebrations!
