Make delicious sour spring rolls by yourself, guaranteed hygiene for Tet holiday

How to Make Fermented Pork for Tet

• 1

  Prepare Ingredients

  Pork should be washed clean, cut into small pieces for easier grinding. Pork skin should be washed clean and boiled with a few sprigs of ginger for about 7 – 8 minutes until soft.

  Remove the pork skin and let it cool, then cut it into long, thin strips.

  Note: You should cut the pork skin right after taking it out; it will be easier to cut when it’s still warm, so cut it very thin for better taste!

  

  

  
• 2

  Marinate the Meat

  Grind the pork for about 1 – 2 minutes. Add 3 cloves of garlic, chopped chili, 1 tablespoon of pepper, 1 tablespoon of sugar, and a little seasoning into the mixture and grind again. Store in the fridge for about 10 minutes.

  Add 2 tablespoons of roasted rice powder, fish sauce, and the previously sliced pork skin, and mix well to absorb the seasoning.

  

  
• 3

  Wrap the spring rolls

  Put a pot of water on the stove and wait for it to boil, briefly blanch the banana leaves for about 1 – 2 minutes to make them softer and more elastic.

  Take a piece of banana leaf of suitable size to place underneath, add a layer of cling film, a few slices of chili, thin garlic, and put a moderate amount of marinated meat on top. Wrap tightly with the cling film and banana leaf, then use a rubber band to secure it, and it’s done.

  

  

  

  
• 4

  Finished product

  After wrapping, leave the spring rolls in a cool place for about 2-3 days until they are just ready. They can be cut and eaten immediately with chili sauce, herbs, and aromatic vegetables, which are all very delicious. You can store sour spring rolls in the refrigerator for about a week.

  Tip for you: Only put the spring rolls in the fridge after they are ready (after making for 2 – 3 days), to avoid putting them in while they are still raw and tough.