Five-color pork paste is not only a familiar dish for the Tet holiday, but also a popular dish on regular days due to its beautiful appearance and distinctive delicious flavor. Let’s get into the kitchen and make this dish with the two simple methods below.
1. Five-color pork paste
Preparation
20 minutes
Processing
1 hour 30 minutes
Difficulty
Medium
Ingredients for Five-color pork paste For 4 people
Minced meat 500 gr Pig’s ears 70 gr Chicken eggs 4 eggs Salted egg yolks 3 eggs Potato flour 1 tablespoon Turmeric powder 1/3 teaspoon Baking powder 1/2 teaspoon (baking soda) Carrot 1 piece Wood ear mushrooms 50 gr Green beans 70 gr Sausage 100 gr Shallots 2 bulbs Green onions 6 sprigs White wine 2 tablespoons Vinegar a little Cooking oil 100 ml Fish sauce 2 teaspoons Common spices a little (Salt/ sugar/ pepper)
How to choose good ingredients
How to choose fresh and delicious pork
- Pork should be selected with bright pink meat and pale pink skin.
- Choose cuts of meat with an adequate amount of fat, thin outer skin, and meat that is firm to the touch and has a distinctive smell.
- Avoid choosing cuts of meat that are dark or bluish, and if pressed, are soft and lack elasticity.
- Do not buy meat that has too much fat, thick and hard outer skin, or a foul smell. They may have been stored for too long or come from older pigs, which will not be tasty anymore.
- You can buy pre-ground pork from the market and then prepare it, but it will be difficult to check the quality of the meat. It’s best to buy whole cuts of pork to grind or chop using a meat grinder to ensure safety and quality when using.
How to choose fresh and delicious pig ears
- It is advisable to choose pig ears that are white, and when held, they feel very firm, not soft or mushy, and without mucus.
- Fresh pig ears will have good elasticity; you can gently press the pig ear with your hand, and if you see it bounce back, that’s good.
- Additionally, freshly slaughtered pig ears usually do not have any foul smell or strange odors.
How to prepare Colorful Flower Pork Cake
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Prepare the meat and pig’s ears
Put 500g of meat into a medium-sized zip bag, tightly seal the bag, leaving a small space for air to escape.
Use your hands to flatten the meat evenly throughout the bag, finally sealing the small space left earlier. Place the meat bag in the freezer for about 1 hour.
Use a knife to scrape the hair off the pig’s ears, then cut off the dirty part inside the ears.
Next, wash the pig’s ears with a mixture of salt water and vinegar for 5 – 10 minutes. Then rinse with clean water and let it drain.
Put the pig’s ears in a pot to boil with 500ml of filtered water, 2 shallots, 4 green onions, 1 tablespoon of vinegar, and 1 teaspoon of salt for about 10 – 12 minutes until cooked.
After that, take the pig’s ears out and immediately place them in a bowl of ice water, then remove and pat dry. Cut the pig’s ears into thin strips.
Tips for preparing white, odor-free pig’s ears:- Using vinegar or lemon, salt: Use a mixture of vinegar and salt or lemon juice and salt, rubbing the entire pig’s ear well. Then soak the pig’s ears for about 10 minutes, remove and let them drain.
- Using flour or tapioca starch: Use flour to coat the pig’s ears and rub evenly until bubbles form, then scrape off that foam. Continue to rub with flour a few more times until the pig’s ears are clean and odor-free, then rinse with water, let drain, and wait for preparation.
- Using alum: Soak the pig’s ears in an alum solution for about 5 – 10 minutes, then remove and scrape clean. After that, soak again in diluted salt water, scrape one more time, and then rinse with clean water.
- Using salt and starfruit juice: Squeeze starfruit juice over the pig’s ears, rub evenly, and then scrape off the dirt on the outside. Rub again with a little salt and rinse with water to clean the pig’s ears completely.
- Using rice washing water or pickled vegetables: Soak the pig’s ears in a mixture of rice washing water or pickled vegetables for about 5 – 10 minutes, then take them out and scrape clean with a knife. After that, use lemon to rub the entire pig’s ear and scrape one more time to finish!
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Prepare the other ingredients
To remove the fishy smell of salted egg yolks, soak the egg yolks in white wine for about 10 minutes.
Sausages cut into small pieces. Peel the carrots and shred them thinly. Soak the wood ear mushrooms in cold water for about 2 – 3 hours until they swell, then slice them thinly.
String beans trimmed, washed clean. Chopped green onions.
Tip: You can buy salted eggs at the store or make them yourself following the recipe from TasteVN.
See more: Detailed guide on 3 ways to make salted eggs (dry, wet, super fast) at home.
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Mixing the spices for the sausage
Add 1 tablespoon of potato starch, 1 teaspoon of baking powder, 1 teaspoon of sugar, 2 teaspoons of fish sauce, and stir well to dissolve.
Pour in an additional 100ml of cooking oil into the mixture and stir well.
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Making living pork sausage
Take the meat out of the freezer, break it into small pieces, and put it into the blender along with the seasoning just prepared. Blend the meat until it is smooth, making sure that it doesn’t stick when touched by hand or spoon. Divide the meat into 3 equal parts and place them into 3 zip bags.
In Bag 1, add pig’s ears, green onions, and pepper. In Bag 2, add carrots, and in Bag 3, add mushrooms.
Massage the 3 bags thoroughly so that the living pork sausage and vegetables mix well, then spread them thin. Place the bags in the refrigerator for about 1 hour.
Note: If your blender has a small capacity, you can divide the meat and blend it multiple times to ensure it is evenly smooth.
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Frying eggs
Crack 4 chicken eggs into a bowl, add 1 teaspoon of potato flour and 1/3 teaspoon of turmeric powder, and whisk until the eggs are well mixed.
Heat a non-stick pan, spread a thin layer of oil over the entire pan, divide the eggs into 2 portions, and pour them into the pan to spread thin over low heat. Transfer the eggs to a plate to cool before using.
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Arranging the ingredients for the sausage
Lay several layers of banana leaves on a flat surface so that the leaves are large enough to wrap the sausage.
First, place a layer of eggs, followed by a layer of pork paste with pig’s ears, another layer of eggs, a layer of pork paste with carrots, another layer of eggs, and a layer of pork paste with mushrooms.
On top, place salted eggs in the center, then alternate with layers of green beans and sausage. Remember to leave some space on both edges to make wrapping the sausage easier later.
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Wrapping and steaming the sausage
Wrap the banana leaves around the colorful flower sausage. Use banana strings (or cooking twine, nylon string) to tie the sausage tightly.
Steam the sausage for 45 minutes. Then let it cool completely outside before placing it in the refrigerator for at least 2 hours before slicing to eat.
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Final Product
Five-color sausage when completed has an eye-catching color, not only with simple meat like other types of sausages but also with various vegetables, pig’s ears, eggs, and salted eggs that provide a delicious feeling, not greasy, and the sausage is also rich in nutrients good for health.
Five-color sausage pairs well with salt and pepper and hot rice or hot sticky rice, which is very tasty.
2. Five-color sausage with cheese
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Five-color sausage with cheese For 4 people
Fresh sausage 300 gr Cheese 30 gr (6 pieces) Chicken eggs 6 eggs Seaweed 3 sheets Carrot 1/2 piece Peas 100 gr Sausage 2 pieces Salted egg yolks 3 eggs Green pepper 3 branches Fish sauce 1 teaspoon Common seasoning a little (Salt/ sugar/ seasoning powder)
How to choose delicious living sausage (moc)
- You should choose living sausage that is white, bright pink, and has no strange smell.
- If choosing packaged products, you should carefully check the expiration date, ensure the packaging is intact, not torn or discolored, and the product inside is not moldy, has no bruises or unusual leakage.
- Additionally, you can try making living sausage at home to ensure food safety for the whole family according to TasteVN’s recipe.
How to make colorful flower sausage with cheese
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Prepare the ingredients
Peel the carrot and dice it. Shell the peas, wash them clean, and let them drain. Cut the sausage into strips.
Rinse the salted egg yolks with a little alcohol and then rinse with clean water, steam for about 10 minutes until cooked, let cool slightly, then cut into 4 pieces.
Pick the green peppercorns, wash them clean, let them drain, and crush them. Crack the chicken eggs into a bowl and whisk with 1/2 teaspoon of salt.
Heat a non-stick pan, brush a thin layer of oil over the entire pan, divide the eggs into 3 parts, pour each part into the pan to evenly coat the surface.
Fry for about 5 minutes on low heat. Transfer the eggs to a plate to cool slightly.
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Mix the pork paste
Put 300g of pork paste into a bowl, season with 1/2 teaspoon of sugar, 1/2 teaspoon of seasoning powder, and 1 teaspoon of fish sauce.
Add green pepper and carrot. Mix well and marinate for 15 minutes for the spices to absorb.
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Prepare the salted egg cheese
Cut 6 pieces of cheese in half, roll them into balls, then flatten the cheese balls, place 1/4 of the cooked salted egg yolk inside, and wrap it back into a ball.
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Shaping and Steaming the Sausage
Spread a layer of egg on a flat surface or cutting board, place the seaweed on top, and evenly distribute the sausage mixture over the seaweed.
Add the peas and sausage evenly. Place 4 salted egg cheese balls in a horizontal line.
Then roll it up tightly and wrap it with plastic wrap, continuing until all ingredients are used.
Steam the sausage for 20 minutes. Then let it cool completely before cutting it for serving.
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Final Product
So the colorful flower sausage with cheese is now complete, this dish is visually appealing and delicious.
In particular, this colorful flower sausage with cheese promises to make your family’s meal more delicious and attractive.
You can serve it with pickled vegetables and dip it in soy sauce to enhance the flavor of the dish.
How to store five-color pork roll
- When boiled, it is best to store the pork rolls in the refrigerator’s cool compartment. If you want to keep them longer, put them in the freezer for preservation.
- After cutting the pork roll to eat but not using it all, we should take clean plastic wrap to cover the cut end of the roll. Wrapping the cut surface of the pork roll tightly will help prevent it from turning brown, and it won’t dry out for the next use.
- When stored properly, the pork roll will last 4 – 6 days in the cool compartment, and even about 10 days if kept in the freezer.
- When taking the pork roll out for use from the freezer, you should let it sit at room temperature for about 4 hours or transfer it to the cool compartment 8 hours before use.
Above is the how to make five-color pork roll that is extremely visually appealing and tasty, easy to make at home. We hope that through this article you will be able to successfully prepare the dish to treat your family.
*Refer to images and recipes from the YouTube channel: Cooky TV
