Chả Bì Thịt Khìa (Braised Pork Skin and Meat Rolls)

Serves 1
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Directions

  1. 1Wash the pork shoulder and cut it into long, medium-sized pieces.
  2. 2Wash the pork shoulder and cut it into long, medium-sized pieces.
  3. 3Wash the pork shoulder and cut it into long, medium-sized pieces.
  4. 4Marinate the pork with 20g sugar, 10g seasoning powder, 2g annatto powder, 5g red fermented bean curd, 20ml fish sauce, 5g crushed white pepper, 30g thinly sliced purple onion, and 50g hoisin sauce.
  5. 5Marinate the pork with 20g sugar, 10g seasoning powder, 2g annatto powder, 5g red fermented bean curd, 20ml fish sauce, 5g crushed white pepper, 30g thinly sliced purple onion, and 50g hoisin sauce.
  6. 6Marinate the pork with 20g sugar, 10g seasoning powder, 2g annatto powder, 5g red fermented bean curd, 20ml fish sauce, 5g crushed white pepper, 30g thinly sliced purple onion, and 50g hoisin sauce.
  7. 7Mix well and marinate for 15 minutes.
  8. 8Mix well and marinate for 15 minutes.
  9. 9Mix well and marinate for 15 minutes.
  10. 10While the meat marinates, prepare the pig skin: boil 0.5kg pig skin in 1.5L water with 10ml fish sauce, 10ml vinegar, and 2 smashed purple onions.
  11. 11While the meat marinates, prepare the pig skin: boil 0.5kg pig skin in 1.5L water with 10ml fish sauce, 10ml vinegar, and 2 smashed purple onions.
  12. 12While the meat marinates, prepare the pig skin: boil 0.5kg pig skin in 1.5L water with 10ml fish sauce, 10ml vinegar, and 2 smashed purple onions.
  13. 13Once the water boils, reduce heat to medium and cook the pig skin for exactly 5 minutes.
  14. 14Once the water boils, reduce heat to medium and cook the pig skin for exactly 5 minutes.
  15. 15Once the water boils, reduce heat to medium and cook the pig skin for exactly 5 minutes.
  16. 16Remove the pig skin, wash it thoroughly, clean any remaining hair, and then cut it into small pieces.
  17. 17Remove the pig skin, wash it thoroughly, clean any remaining hair, and then cut it into small pieces.
  18. 18Remove the pig skin, wash it thoroughly, clean any remaining hair, and then cut it into small pieces.
  19. 19Heat 30ml cooking oil in a pan, add the marinated pork, then add 150ml filtered water.
  20. 20Heat 30ml cooking oil in a pan, add the marinated pork, then add 150ml filtered water.
  21. 21Heat 30ml cooking oil in a pan, add the marinated pork, then add 150ml filtered water.
  22. 22Braise the pork over medium-low heat until the water evaporates and the meat is cooked through, about 15 minutes.
  23. 23Braise the pork over medium-low heat until the water evaporates and the meat is cooked through, about 15 minutes.
  24. 24Braise the pork over medium-low heat until the water evaporates and the meat is cooked through, about 15 minutes.
  25. 25Turn off the heat and immediately add the cut pig skin to the hot braised pork, mixing well to allow the pig skin to absorb the sauce.
  26. 26Turn off the heat and immediately add the cut pig skin to the hot braised pork, mixing well to allow the pig skin to absorb the sauce.
  27. 27Turn off the heat and immediately add the cut pig skin to the hot braised pork, mixing well to allow the pig skin to absorb the sauce.
  28. 28Adjust annatto powder if the color is not vibrant enough (total 5g used).
  29. 29Adjust annatto powder if the color is not vibrant enough (total 5g used).
  30. 30Adjust annatto powder if the color is not vibrant enough (total 5g used).
  31. 31Remove the pork pieces and cut them into smaller pieces, then return them to the mixture.
  32. 32Remove the pork pieces and cut them into smaller pieces, then return them to the mixture.
  33. 33Remove the pork pieces and cut them into smaller pieces, then return them to the mixture.
  34. 34Add 20g toasted ground rice and mix thoroughly.
  35. 35Add 20g toasted ground rice and mix thoroughly.
  36. 36Add 20g toasted ground rice and mix thoroughly.
  37. 37Add an additional 5g of pepper if desired.
  38. 38Add an additional 5g of pepper if desired.
  39. 39Add an additional 5g of pepper if desired.
  40. 40Lay out food wrap, place about 300-500g of the mixture on it, and roll tightly.
  41. 41Lay out food wrap, place about 300-500g of the mixture on it, and roll tightly.
  42. 42Lay out food wrap, place about 300-500g of the mixture on it, and roll tightly.
  43. 43Prick the rolled mixture with toothpicks and roll to remove any air, ensuring a firm roll.
  44. 44Prick the rolled mixture with toothpicks and roll to remove any air, ensuring a firm roll.
  45. 45Prick the rolled mixture with toothpicks and roll to remove any air, ensuring a firm roll.
  46. 46Repeat with the remaining mixture.
  47. 47Repeat with the remaining mixture.
  48. 48Repeat with the remaining mixture.
  49. 49Refrigerate the rolls for at least 3 hours, or until firm.
  50. 50Refrigerate the rolls for at least 3 hours, or until firm.
  51. 51Refrigerate the rolls for at least 3 hours, or until firm.
  52. 52Slice and serve the Chả Bì Thịt Khìa, optionally with pickled bitter melon, pickled daikon, or pickled chilies.
  53. 53Slice and serve the Chả Bì Thịt Khìa, optionally with pickled bitter melon, pickled daikon, or pickled chilies.
  54. 54Slice and serve the Chả Bì Thịt Khìa, optionally with pickled bitter melon, pickled daikon, or pickled chilies.

Ingredients

  • 0.5 kg pork shoulder with cartilage
  • 0.5 kg pork shoulder with cartilage
  • 0.5 kg pork shoulder with cartilage
  • 20 g sugar
  • 20 g sugar
  • 20 g sugar
  • 10 g seasoning powder
  • 10 g seasoning powder
  • 10 g seasoning powder
  • 5 g annatto powder
  • 5 g annatto powder
  • 5 g annatto powder
  • 5 g red fermented bean curd (chao đỏ)
  • 5 g red fermented bean curd (chao đỏ)
  • 5 g red fermented bean curd (chao đỏ)
  • 20 ml fish sauce (Sếp Võ Quốc brand)
  • 20 ml fish sauce (Sếp Võ Quốc brand)
  • 20 ml fish sauce (Sếp Võ Quốc brand)
  • 5 g crushed white pepper
  • 5 g crushed white pepper
  • 5 g crushed white pepper
  • 30 g thinly sliced purple onion
  • 30 g thinly sliced purple onion
  • 30 g thinly sliced purple onion
  • 50 g hoisin sauce (black pho sauce, Sếp Võ Quốc brand)
  • 50 g hoisin sauce (black pho sauce, Sếp Võ Quốc brand)
  • 50 g hoisin sauce (black pho sauce, Sếp Võ Quốc brand)
  • 0.5 kg pig skin
  • 0.5 kg pig skin
  • 0.5 kg pig skin
  • 1.5 L water
  • 1.5 L water
  • 1.5 L water
  • 10 ml fish sauce
  • 10 ml fish sauce
  • 10 ml fish sauce
  • 10 ml vinegar
  • 10 ml vinegar
  • 10 ml vinegar
  • 2 củ smashed purple onions
  • 2 củ smashed purple onions
  • 2 củ smashed purple onions
  • 30 ml cooking oil
  • 30 ml cooking oil
  • 30 ml cooking oil
  • 150 ml filtered water
  • 150 ml filtered water
  • 150 ml filtered water
  • 20 g toasted ground rice (thính)
  • 20 g toasted ground rice (thính)
  • 20 g toasted ground rice (thính)
  • 5 g pepper
  • 5 g pepper
  • 5 g pepper

Equipment

potknifecutting boardbowlfood wraptoothpicks

Tips

  • Use pork shoulder with cartilage for a crispy texture.
  • Marinate meat for 15 minutes to allow flavors to absorb.
  • Braise the meat over medium-low heat to ensure even cooking and flavor absorption.
  • Add annatto powder gradually to achieve the desired color.
  • Roll the mixture tightly with food wrap and prick with toothpicks to remove air for a firm roll.
  • Store the finished rolls in the refrigerator for up to one month.