How to Make Crispy and Chewy Pork Ear Sausage (Red Sausage) That’s Easy to Prepare for Tết

How to Prepare Pork Ear and Snout Cake

• 1

  Prepare the Ingredients

  To clean and eliminate the odor from the pig ears, snouts, and skin, wash them thoroughly with water several times. Then, rub the pig ears, snouts, and skin with salt to remove any dirt, rinse thoroughly with water, and let them drain.

  Put 1 liter of water into a pot, place the pot on the stove over medium heat, and bring the water to a boil. When the water boils, add 1 teaspoon of vinegar to the pot, then gradually add the pig ears, snouts, and skin to blanch for about 5 minutes until the meat firms up, then remove them and clean off any remaining hair once more, then rinse with water.

  Next, you will boil the ingredients a second time; this time, add 2 sticks of cinnamon and 2 star anise (spices) to 1 liter of water and bring to a boil.

  Boil for about 20 minutes; you can easily poke through with chopsticks, then remove the ingredients and soak them in cold water for about 5 minutes, then take them out to drain.

  Tips for Cleaning Pig Ears and Snouts Effectively, Without Odor:

  • Using vinegar or lemon, salt: You need to use a mixture of vinegar and salt or replace vinegar with lemon juice, rubbing the entire pig’s ears and snouts evenly. Then soak the pig’s ears and snouts in a bowl of diluted lemon juice or vinegar for about 10 minutes, then take them out and let them drain.
  • Using flour or tapioca starch: You coat the pig’s ears and snouts with flour, then rub them evenly until foam forms; you scrape off that foam. Continue to rub with flour a few more times until the pig’s ears and snouts are clean and free of odors, then you can wash them with water, let them drain, and wait for processing.
  • Using alum: The pig’s ears and snouts you bought should be soaked in an alum solution for about 5 – 10 minutes, then taken out and scraped clean. Then soak them in diluted salt water, scrape once more, and wash with clean water.
  • Using salt and star fruit juice: You squeeze star fruit juice over the pig’s ears and snouts, rub them evenly, and then scrape off the dirt on the outside of the pig’s ears and snouts. Rub with a little salt and then wash with water to help the pig’s ears and snouts be completely clean.
  • Using rice washing water or pickled vegetables: You just need to soak the pig’s ears and snouts in the mixture of rice washing water or pickled vegetables for about 5 – 10 minutes, then take them out and use a knife to scrape them clean. After that, use lemon to rub the entire pig’s ears and snouts, and then scrape them again, and you’re done!

  

  

  

  
• 2

  Cut the ingredients

  Use a knife to cut the ingredients into slices, then chop each slice into small square pieces about the size of a finger.

  

  
• 3

  Marinate the sausage

  Marinate the ingredients with 1 teaspoon of seasoning, 1/4 teaspoon of salt, 3 teaspoons of fish sauce, 1/2 teaspoon of monosodium glutamate, 1/4 teaspoon of five-spice powder, 1/2 teaspoon of ground pepper, and 1/2 teaspoon of pepper, then mix well.

  Next, add 200g of raw sausage, put on plastic gloves, and use your hands to mix the mixture thoroughly. Add 2 teaspoons of fried onion to mix well for a more fragrant sausage.

  Use a round mold, line it with a layer of parchment paper, then add the sausage mixture into the mold, using a fork to press the mixture tightly.

  Let the mixture marinate for about 30 minutes.

  Tip: You can buy raw sausage from the store or make it yourself at home very easily.

  See details: How to make unbeatable white, smooth, chewy and crispy raw sausage safely for the family.

  

  

  

  
• 4

  Steam the sausage

  Place a pot of water on the stove, turn on the medium heat to boil the water. Then place the sausage mold into the steamer, and put the steamer over the boiling water to steam for about 20 minutes until the sausage is cooked.

  
• 5

  Egg Glazing

  Add 5 egg yolks to a bowl along with 3 teaspoons of annatto oil and whisk them together until the mixture is well combined.

  Then, gradually apply the egg mixture evenly over the surface of the sausage and cover it to let it steam for another 10 minutes. After that, turn off the heat, take the sausage out, and let it cool completely for about 4 – 5 hours.

  

  
• 6

  Final Product

  The sausage when cooled has a beautiful natural red color from the egg and annatto oil; you can cut the sausage into bite-sized pieces and enjoy.

  The sausage is soft and chewy with a delicious flavor; you can dip it in salt and pepper if you like.