How to make spicy green chili pig skin (bì heo) that is appealing for the Lunar New Year

How to make Green Chili Pork Skin Sausage

• 1

  Blanch the pork skin

  After purchasing the pork skin, use a knife to scrape the outer layer and the hair to remove any dirt stuck to the skin. Then rinse with clean water about 2 – 3 times.

  Place a pot of water on the stove and wait for it to boil, adding 1 teaspoon of salt to the pot. When the water starts to boil, drop all the pork skin in to blanch, cover the pot tightly and cook for about 5 – 10 minutes. When the pork skin is cooked and soft, remove it.

  Next, cut the pork skin into strips about 0.5 – 1cm.

  Tip: After boiling, place the pork skin in a bowl of ice water to make it crispier.

  

  

  
• 2

  Grind the sausage filling

  Put 500g of sausage filling into a blender, then turn on the machine at high speed and blend for about 5 minutes to mix the filling evenly.

  Tip: To make the sausage after completion crispy and chewy, you should chill the blender jug beforehand.

  

  

  
• 3

  Mix the sausage

  Add the pork sausage, shredded pork skin, 30g of green chili, and 10g of black pepper into a bowl one by one. Season the mixture with 10g of minced garlic, 1 teaspoon of seasoning powder, 1/3 teaspoon of monosodium glutamate, and 1 teaspoon of sugar.

  Next, use your hands to knead and mix all the ingredients together and place it in the refrigerator for about 30 minutes for the mixture to set.

  

  
• 4

  Wrap and steam the sausage

  Take the sausage mixture out of the refrigerator, place it in the center of a piece of plastic wrap, roll it up tightly to form a cylindrical shape, and twist both ends of the wrap like a candy.

  Next, place 2 – 3 layers of banana leaves on top of each other. To prevent sticking, spread a layer of cooking oil on the banana leaves, then remove the plastic wrap, place the meat mixture in the center of the leaves, and roll it up tightly.

  Fold both ends of the banana leaves to cover the sausage completely, and tie it tightly with string, giving it a slight squeeze.

  Place a pot of water on the stove, put a steamer inside, cover it, and heat for about 10 minutes on medium heat to stabilize the temperature in the steamer before adding the sausage.

  Finally, place the sausage in the steamer, keep the heat medium, and steam for 120 minutes until the sausage is fully cooked.

  Tip: Let the cooked sausage rest in the pot for an additional 10 minutes; allowing the pork sausage to cool naturally will help the juices soak back into the sausage, retaining its freshness and sweetness.

  

  

  

  
• 5

  Final Product

  The pork sausage is chewy, with spicy green chili and crunchy pork skin inside, making it appealing. You can enjoy it with pickled garlic, shallots, or dip it in salt and pepper to enhance the flavor of the sausage.