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Preparation
5 hours
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Cooking
1 hour 40 minutes
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Difficulty
Easy
Do you want to learn how to make the familiar and delicious red bread cold cuts right at home? Into the kitchen with Điện máy XANh to make this delicious snack right away!
Ingredients for Red Bread Cold Cuts For 4 people
Lean pork thigh 500 gr Pork skin 500 gr (200gr shredded and 300gr large pieces) Processed pork 300 gr Fish sauce 1 tablespoon Roasted pepper 1 tablespoon Garlic powder 1 teaspoon Cinnamon powder 1/2 teaspoon Gấc powder 1/2 tablespoon Common seasoning a little (sugar/ seasoning powder/ salt/ pepper/ monosodium glutamate)
How to choose fresh and delicious ingredients
How to choose good lean pork thigh
- First, you must choose fresh meat. The color of good meat is bright pink, not too red and not too pale. Pork that is pale, has a greenish tint, and has a foul smell has gone bad, so you should not choose this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test it by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or juice, then it is good.
- You should choose pork thigh or belly that has both lean and fatty meat so that your dish does not become dry or overly greasy.
How to choose good pork skin
- Good pork skin should be chosen from the skin beneath the loin, shoulder meat, with thick, flat skin, and large size for easier preparation. You should not choose belly skin because this part does not have elasticity, thin skin can easily be torn, and is not crispy and delicious.
- Pinkish skin, with elasticity, and no foul smell is good pork skin.
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How to prepare Red bread cold meat
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Prepare the ingredients
After buying the pork, you need to rub it clean with coarse salt, rinse it with water, and then put it in a basket to drain. Cut the meat into bite-sized pieces.
Tips for cleaning pork to be fresh and odor-free
- To completely eliminate the odor of pork, before making the dish, briefly dip the piece of meat in boiling water for about 2 minutes, then remove it and rinse it with cold water.
- Another handy tip is that you can add a little white wine to the water used for blanching the pork. The alcohol is very effective in eliminating odors.
How to clean pork skin
- You can clean the hair by dipping the pork skin in boiling water for about 3 minutes to firm it up, then use tweezers to pluck out any remaining hair on the pork skin. Use a knife to trim off all excess fat under the skin to make it crispier.
- Washing with lemon and salt helps to make the pork skin whiter and cleaner.
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Marinate the meat
Add 1 tablespoon of sugar, 1 tablespoon of seasoning, 1 tablespoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of garlic powder, and 1/2 teaspoon of cinnamon powder along with the meat, mix well, and let the meat absorb the spices for 20 minutes.
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Prepare the dyeing liquid for pig skin
To make the dyeing liquid for pig skin, mix 1/2 tablespoon of gac powder with 1 tablespoon of water, then evenly apply the dye to 300g of pig skin.
Tip: If you don’t have gac powder, you can use annatto oil or food coloring as a substitute.
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Boil the pig skin and mix the filling
Add 200g of pig skin to boiling water and boil for 20 minutes until soft, then remove and let it drain before cutting it into small strips.
In a bowl containing the cut pig skin, add the marinated lean meat, 300g of sausage mixture, and 1 tablespoon of roasted pepper, use your hands to mix and knead the filling evenly.
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Wrap the cold meat
Prepare a large tray and line it with plastic wrap, then place a large piece of pig skin on top, add the filling in the center, roll the meat up, and use about 3 to 4 layers of plastic wrap around the meat, alternating horizontally and vertically, finally use string to tie the meat to secure it.
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Steaming cold meat
Prepare a steaming pot, place the meat in to steam for about 1 hour and 20 minutes over medium heat, while steaming, turn the meat to ensure it cooks evenly, after steaming is done, take the meat out, let it cool in the refrigerator refrigerator for about 5 hours, then unwrap it, slice the meat thinly according to your preference.
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Final product
The cold meat dish has a beautiful red skin, with the inside well-marinated, crispy and deliciously appealing.
With this dish, you can enjoy it with bread or it makes a great snack to treat your friends!
How to store cold cuts
- The part of the meat that is not used up can be wrapped tightly with plastic wrap or aluminum foil, then placed in the refrigerator’s cooling compartment.
- The ideal temperature for storing cold cuts is between 5 – 10 degrees Celsius, at this temperature the meat can be preserved for 30 – 40 days.
See more:
Just now is the recipe for cold cuts for bread that TasteVN has guided you, wish you success!
*Refer to images and recipes from the YouTube channel MENTAL HEALTH.
