Jellied Pork
Vietnamese Jellied Pork is a beloved dish deeply rooted in the culinary traditions of Vietnam. Renowned for its delicate texture and savory flavor, this culinary masterpiece showcases the artistry and ingenuity of Vietnamese cuisine.
Servings: 4 people
Ingredients
- 500 g ground pork
- 2 cloves garlic (minced)
- 2 shallots (finely chopped)
- 1 teaspoon ground black pepper
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 sheets of gelatin or 1 tablespoon gelatin powder
- Banana leaves or muslin cloth for wrapping
Instructions
- Prepare the Gelatin: If using gelatin sheets, soak them in cold water for about 5 minutes until softened. If using gelatin powder, dissolve it in warm water according to package instructions.
- Mix the Pork Mixture: In a large bowl, combine the ground pork, minced garlic, chopped shallots, ground black pepper, fish sauce, and sugar. Mix well until thoroughly combined.
- Add Cornstarch Slurry: In a small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the pork mixture and mix until evenly distributed.
- Incorporate Gelatin: Add the softened gelatin to the pork mixture and mix until well incorporated. The gelatin will help give the jellied pork its characteristic texture.
- Shape and Wrap: Place a piece of banana leaf or muslin cloth on a clean surface. Place a portion of the pork mixture onto the leaf or cloth and shape it into a log. Roll the leaf or cloth tightly around the pork mixture, twisting the ends to secure.
- Steam: Place the wrapped pork mixture in a steamer basket and steam over boiling water for about 45-60 minutes, or until cooked through. Ensure the pork reaches an internal temperature of 160°F (71°C).
- Cool and Slice: Once cooked, remove the jellied pork from the steamer and allow it to cool to room temperature. Then, refrigerate it until fully chilled and set. This step helps the jellied pork firm up for easier slicing.
- Serve: Once chilled, unwrap the jellied pork from the banana leaves or muslin cloth. Slice it thinly into rounds and arrange on a serving platter. Serve with fresh herbs, pickled vegetables, and dipping sauce like nuoc cham on the side.