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Preparation
15 minutes
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Processing
2 hours
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Difficulty
Easy
Vietnamese pork bologna is a dish commonly seen during holidays and weddings due to its convenience and delicious flavor. Today, TasteVN will show you how to cook an amazing steamed dish of Vietnamese pork bologna!
Ingredients for Making Vietnamese Pork Bologna Serves 4 people
Pork tenderloin 500 gr Fatty pork 500 gr Raw bologna 500 gr Shallots 5 bulbs Garlic 10 cloves Red onions 8 bulbs Coriander roots 5 gr Green pepper 2 tubes Fish sauce 2 teaspoons Tapioca starch 1 tablespoon Black pepper 20 gr MSG/ sugar a little
How to choose fresh ingredients
How to choose good pork skin
- Good pork skin should be chosen from the skin under the loin meat, shoulder meat, with thick, flat skin, and large size, which will be easier to process. Avoid choosing the belly skin because this part lacks tension, has thin skin that can easily tear, and is not crispy and delicious.
- Fresh, rosy skin with elasticity and no unpleasant odor is good pork skin.
How to choose good pork loin
- Good pork has bright pink lean meat, and when pressed, it shows elasticity and firmness.
- Fresh meat will have a characteristic aroma. Poor quality meat will have an unpleasant and fishy smell.
- Avoid choosing meat that feels soft and mushy when pressed, has dull color, is leaking fluid, and has a rotten smell; this is meat that has been stored for too long and is no longer good.
- You should not choose meat that has white larvae, small as rice grains; this indicates sick pork.
Required tools
1kg bologna mold, 500gr bologna mold, steamer,…
How to make Pork Bologna
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Prepare the ingredients
After purchasing, wash the pork skin thoroughly with salt water and clean any remaining hair on the skin.
Wash the loin meat and soak it in diluted salt water for about 5 minutes, then rinse again with water. Cut the meat into square pieces about 1 – 1.5cm long.
Peel and wash the garlic and shallots, cut the roots off the scallions and cilantro, and wash them clean.
Crush and finely chop 5 scallion roots, 5 cilantro roots, 5 garlic cloves, and 5 shallots, then mix the mixture finely.
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Boil pig skin
Put a pot of water on the stove and add 3 shallots; when the water starts to heat up, add the pig skin and boil over medium heat for about 20 minutes until the skin is soft, then remove and drain.
Tip:
You can check if the skin is soft by using chopsticks to pierce through the skin; if the skin is soft, it will be easy to pierce through.
How to clean pig skin
- You can clean the hair by dipping the pig skin in boiling water for about 3 minutes so that the skin tightens, then use tweezers to pluck out any remaining hairs on the pig skin. Use a knife to remove all excess fat underneath the skin for a crispier texture.
- Washing with lemon and salt helps to make the pig skin white and clean.
How to boil pig skin quickly
- After cleaning, put the pig skin in boiling water and boil over high heat for 15 minutes. Then, take the pig skin out and drop it into a bowl of cold water to keep it crispy and prevent browning.
- You should cut the skin before boiling because after boiling, the piece of skin will curl up, making it difficult to cut.
- Additionally, do not boil for too long as it will make the skin soft and mushy, losing its taste.
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Marinate the meat with spices
Put the minced shallots and herbs into a bowl with the meat, add 1 teaspoon of pink salt, 2 green chili tubes, and one teaspoon of roasted pepper, then mix well and let the meat marinate in the spices for about 30 minutes.
Tip:
- You can replace pink salt with 1/2 tablespoon of fish sauce.
- To enhance the flavor and ensure the meat is well marinated, you can use your hands to massage and mix the meat with the spices!
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Cut the pork skin
Cut the pork skin into thin pieces about 0.3 – 0.5cm thick and approximately 5cm long, and place them in a bowl. Note that you should not cut the pork skin too thin.
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Mix the pork with bologna
Add all the marinated meat to mix with the pork skin, then continue by adding 500g of bologna, 2 teaspoons of sugar, 2 teaspoons of good fish sauce, 1 tablespoon of tapioca flour, 2 teaspoons of monosodium glutamate (if you cannot eat monosodium glutamate, you can reduce it by 1 teaspoon), and 1 tablespoon of black pepper that has been roasted. Then use your hands to mix and knead the mixture evenly.
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Pressing ham
Clean the 1 kg mold and the 500gr mold, insert the cross stick through the hole, place the round piece with a hole at the bottom, then continue to wrap banana leaves around the mold and add the ham into the mold. Use your hands to compress it tightly and then place another banana leaf on top to cover it completely. Use the remaining mold insert to place on top and compress the ham again.
Place the steamer on the stove and add water below the steamer, hot water, and put the mold containing the ham into the pot with low heat. Steam for about 30 minutes, then tighten the 1kg mold and continue steaming. The 1kg mold will steam for 1 hour and the 500gr mold will steam for 40 minutes. After that, take it out to cool and store it in the refrigerator for about 5 – 6 hours.
Tip:
You can replace the banana leaves with plastic bags for more convenience!
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Completion
After the refrigeration time is sufficient, take the mold out, remove the metal rod from the bottom, and use your hands to twist the top to push the ham out completely.
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Final Product
The ham has an eye-catching pink color. The ham is chewy, the meat is tender, and the pork skin is crispy, delicious when served with salt and pepper or pickled vegetables.
How to store bologna:
- You can wrap the meat tightly and store it in the refrigerator for about 5 – 7 days, in the freezer it can last up to 2 -3 months.
- When eating, thaw it for 2 -3 hours before use.
See more:
With how to make pork bologna simple and convenient from TasteVN, hope it will add delicious dishes for your family during the holiday season. Wishing you success.
