Serves 1
Directions
- 1Wash the pork shoulder and cut it into long, medium-sized pieces.
- 2Marinate 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.
- 3Mix well and marinate for 15 minutes.
- 4While 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.
- 5Once the water boils, reduce heat to medium and cook the pig skin for exactly 5 minutes.
- 6Remove the pig skin, wash it thoroughly, clean any remaining hair, and then cut it into small pieces.
- 7Heat 30ml cooking oil in a pan, add the marinated pork, then add 150ml filtered water.
- 8Braise the pork over medium-low heat until the water evaporates and the meat is cooked through, about 15 minutes.
- 9Turn 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.
- 10Adjust annatto powder if the color is not vibrant enough (total 5g used).
- 11Remove the pork pieces and cut them into smaller pieces, then return them to the mixture.
- 12Add 20g toasted ground rice and mix thoroughly.
- 13Add an additional 5g of pepper if desired.
- 14Lay out food wrap, place about 300-500g of the mixture on it, and roll tightly.
- 15Prick the rolled mixture with toothpicks and roll to remove any air, ensuring a firm roll.
- 16Repeat with the remaining mixture.
- 17Refrigerate the rolls for at least 3 hours, or until firm.
- 18Slice 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
- 20 g sugar
- 10 g seasoning powder
- 5 g annatto powder
- 5 g red fermented bean curd (chao đỏ)
- 20 ml fish sauce (Sếp Võ Quốc brand)
- 5 g crushed white pepper
- 30 g thinly sliced purple onion
- 50 g hoisin sauce (black pho sauce, Sếp Võ Quốc brand)
- 0.5 kg pig skin
- 1.5 L water
- 10 ml fish sauce
- 10 ml vinegar
- 2 củ smashed purple onions
- 30 ml cooking oil
- 150 ml filtered water
- 20 g toasted ground rice (thính)
- 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.
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