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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Delicious, flavorful slices of pork head meat, chewy and crispy, blend perfectly with the aroma of various spices and the spicy flavor of peppercorns,… are often used as a main dish in meals or as a snack to enjoy with friends. Let’s get cooking with TasteVN to immediately make this delicious rolled and mixed dish!
Ingredients for Pork Head Meat – Non-Molded Pork Sausage Serves 2
Pig’s ear 1 piece (about 250g) Pig’s tongue 1/2 piece Shallots 2 bulbs Garlic 2 bulbs Ginger 1 piece Cooking oil 3 tablespoons Fish sauce 2 tablespoons Common seasoning a little (Sugar/ seasoning powder/ monosodium glutamate/ peppercorns) Ice cubes a little
How to choose fresh ingredients
How to choose clean, safe pig’s ears
- You should choose pig’s ears that are bright in color, rosy, without darkening, dullness, or any unusual colors. These are signs of fresh, delicious, and crunchy pig’s ears.
- Additionally, pig’s ears usually have high elasticity; when you press them lightly with your hand, they should feel moderately firm, and the surface will bounce back, giving a very solid feel when held.
- You need to avoid choosing pig’s ears that smell rotten, foul, or have a slimy layer on the outside, as these indicate that the pig’s ears have been kept for too long and are no longer usable.
How to choose clean, safe pig tongues
- You should choose pig tongues that have a bright red, rosy color, and a fresh appearance, with the area near the throat being uniformly white.
- Additionally, you should buy pig tongues from reputable food stores or supermarket chains to ensure you get fresh products with clear origins and that have been inspected for safety when consumed.
- Avoid choosing pig tongues that are dark in color, have bruises or ulcers on the surface, or smell foul; these should definitely not be purchased as they have been stored for too long, injected with chemicals, and are no longer usable.
How to choose delicious wood ear mushrooms
- You should prioritize buying wood ear mushrooms that have large, thick ears and little to no small mushrooms at the base.
- Additionally, you need to pay attention to the color of the mushrooms; good mushrooms usually have a dark amber color, the top side will have a certain sheen, and the underside will be the color of coffee with milk.
- When selecting wood ear mushrooms, if you see the ears flaring out, sticking together, or with black spots on the surface, losing elasticity, or smelling foul or sour, you should definitely not buy them.
- You should also avoid choosing wood ear mushrooms that look too dark, as they may become mushy when soaked in water and are less crispy, which can affect the flavor of the dish when cooked.
How to prepare Giò thủ – steamed pork sausage without mold
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Prepare pig ears and pig tongue
When you buy pig ears and pig tongue, rub a little salt over the entire surface of the ears and tongue, then rinse them clean with water.
Then place a pot on the stove, add about 1 liter of water with 1 crushed ginger root, then add the pig ears and tongue to boil for about 20 minutes, then take them out and put them in a bowl of ice water for 5 minutes to make them crispy.
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Marinate pig ears and pig tongue
After boiling, cut the pig ears and tongue into thin slices and proceed to marinate with the following seasonings: 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, 1 teaspoon of monosodium glutamate and marinate for 30 minutes to let the seasoning soak in evenly.
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Prepare other ingredients
You soak the wood ear mushrooms to expand, wash them clean, then cut into strips.
Shallots and garlic should be peeled and cut into small pieces.
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Stir-fry the ingredients
Heat a pan on the stove, add 3 tablespoons of cooking oil and the sliced shallots and garlic, and fry until golden and fragrant. Then remove the shallots and garlic and place them in a bowl, leaving the oil in the pan to stir-fry the pig ears and tongue.
Add the pig ears and tongue to the oil in the pan and stir-fry for about 10 minutes until it becomes sticky, then add the sliced wood ear mushrooms.
Continue to stir-fry the ingredients for another 5 minutes, then add whole peppercorns, stir well, and turn off the heat.
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Final Product
After completing the above steps, you will obtain delicious, attractive pieces of gio thu with a moderate chewy and crispy texture, mixed with a hint of spiciness from peppercorns.
To fully enjoy the dish, you can dip it with a bit of salt and pepper, and serve it with bread and cucumber for an amazing and delightful experience!
How to preserve Vietnamese pork sausage for a long time
- You need to store the pork sausage in the refrigerator’s cool compartment and always maintain a stable temperature to prolong the dish’s shelf life.
- If storing the sausage in the refrigerator, you should carefully wrap it in banana leaves to keep it for a long time and not lose its delicious and enticing aroma.
- After using the sausage, you need to wrap it tightly with food wrap and place it back in the cool compartment of the refrigerator. Leaving it exposed will allow bacteria inside the refrigerator to easily penetrate and cause the sausage to spoil quickly.
Hopefully, with these simple steps, you will successfully make the pork sausage – stir-fried sausage without a mold while ensuring the stickiness is perfect! Let’s get cooking right away. TasteVN wishes you a delicious meal.
