How to Make Delicious and Flavorful Hue-Style Pork Crackling Tapioca Dessert, Extremely Simple

Prepare the roasted pork

After purchasing the roasted pork, cut it into small cubes, and prepare a pot of boiling water, add the roasted pork and boil on medium heat for about 5 minutes to remove the odor.

After boiling, remove the pork to a sieve and let it drain completely.

Stir-fry the roasted pork

Place a pan on the stove, add the prepared roasted pork into the pan, add 50g of sugar and stir constantly over low heat until the sugar dissolves.

Keep the heat low and simmer slowly until the sugar coats the roasted pork, making the meat dry and the liquid thickens, then turn off the heat.

Mixing the tapioca flour

Put 150g of tapioca flour, 1/2 teaspoon of salt, 1 teaspoon of white sugar, and 1 tablespoon of cooking oil into a bowl, and mix the flour well.

Gradually add 80ml of boiling water into the flour bowl, while adding the water, use a spoon to stir until there is no dry flour left. Use your hands to knead until it forms a smooth, elastic dough that does not stick to your hands.

Wrapping the roasted pork tapioca filling

After the dough has formed a smooth, elastic mass, divide the dough into 4 small portions, roll each portion into a long shape about the width of a finger, then use a knife to cut it into small pieces. Roll each piece into a round ball and then flatten it.

Scoop a portion of the roasted pork filling that fits snugly inside the dough shell, place it in the center of the dough shell, and tightly wrap it into a round ball, ensuring the dough completely encloses the filling.

Cook the filter cake

Boil a pot of water, add the roasted pork filter cake balls and cook for 30 minutes over medium heat. Cooking until the filter cake is clear and floats means it is done, then you turn off the heat, cover the pot, and let it sit for another 15 minutes before removing it.

Remove the filter cake and immediately soak it in a bowl of cold water to make it chewier and prevent it from sticking together.

Cook the dessert

Peel the ginger, wash it thoroughly, and then slice it into thin strips. Clean the pandan leaves, drain them, and tie them into a bundle.

Put 600ml of water into a pot, add 1/2 teaspoon of salt, 100g of rock sugar, and 30g of pandan leaves, and boil over high heat. When the sugar is completely dissolved and the dessert water boils, add the filter cake along with 20g of sliced ginger into the pot, stir well, and cook for another 10 minutes, then turn off the heat.

Final Product

Pork floss che is delicious with chewy tapioca pearls wrapping the fatty pork floss, soaked in sweet syrup, fragrant with spicy ginger and a hint of pandan leaves. You can enjoy it hot or cold, and before eating, sprinkle some roasted sesame seeds to enhance the flavor of the bowl of che!

Prepare the ingredients

After buying, cut the roasted pork into small squares and then briefly boil for about 5 minutes. Next, put the meat into a bowl, add 2 tablespoons of sugar, mix well, and soak for 30 minutes.

Soak the wood ear mushrooms in water until they fully expand, then wash and chop finely.

Wash the ginger, peel it, and then slice it into thin strips. Wash the pandan leaves and tie them into a bundle.

Mixing the dough

Add 300g of tapioca flour into an bowl, then add 100ml of boiling water and mix well until the dough forms a smooth, pliable mass.

You can add water depending on the dryness of the flour to make the dough smoother. You can also color the dough using pandan leaves or beetroot to make it more visually appealing.

Stir-frying the pork filling

After marinating the pork skin with sugar, place it in a pan and stir-fry over low heat for about 20 minutes. After stir-frying, strain it through a sieve to remove excess oil.

Next, return the stir-fried pork to the stove, add the prepared wood ear mushrooms, and season with spices such as 1 tablespoon of seasoning powder and 1/2 teaspoon of cinnamon powder. Stir well for 5 – 10 minutes to allow the spices to absorb evenly.

Forming the balls

The dough after mixing will have a moderate elasticity; you divide it into small pieces that fit in your hand. Use your hands or a rolling pin to flatten the dough to put the filling inside. After the dough is evenly flattened, you add the roasted pork filling and prepare to roll it into a smooth ball so that when boiled, the filling does not break out.

After you have finished forming all the prepared dough, you put it into a pot to boil until the dough balls float, indicating they are cooked and can be removed.

Cooking the syrup

Boil 1 liter of water, add 100g of rock sugar, sliced ginger, and pandan leaves into a pot to cook together. Boil for about 5 minutes, then add the prepared filling and cook for another 5 – 10 minutes to finish.

Final Product

The finished dish has a distinctive aroma of ginger and pandan leaves, with a light sweetness from rock sugar. The filling is visually appealing, and the pork inside is neither too salty nor too sweet. This dish is quite unique and may be selective for some eaters, but once you try it, you will never forget this flavor.