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Food & Receipts

The Ultimate Guide to Making Delicious and Crispy Vietnamese Pork Sausage (Giò Thủ): A Traditional Delicacy

Administrator

24 January, 2025

Ingredients

The following are the ingredients you need to prepare for the traditional Lunar New Year celebration:

– 500gr pig ears

– 500gr pig tongue

– 300gr pork hock

– 50gr wood ear mushrooms

– 100gr shiitake mushrooms

– 2 shallots

– Stainless steel mold

– Seasoning powder, fish sauce, and pepper.

Instructions

Step 1: Preparation

Rinse the pig ears, tongue, and pork hock with diluted salt water. Then, briefly boil them all, adding a spoonful of salt and vinegar to the water for extra cleanliness. Turn off the heat when the water boils, and remove the ingredients to soak in cold water, ensuring the meat doesn’t change color and the ears and tongue attain a crunchy texture.

Soak the wood ear mushrooms in hot water for about 10 minutes until they are fully rehydrated. Then, trim and discard the stems, rinse, and slice into thin strips. Repeat this process with the shiitake mushrooms.

Peel and rinse the shallots, crush them lightly, and chop finely.

Step 2: Marinating and Stir-frying the Meat

Cut the pig ears, tongue, and pork hock into bite-sized pieces. Marinate them with a spoonful each of seasoning powder and fish sauce, half a spoonful of sugar, a spoonful of chopped shallots, and a spoonful of pepper. Mix well and set aside for about 30 minutes.

Sauté a spoonful of chopped shallots. When the shallots become fragrant, add the marinated meat and season with pepper and fish sauce to taste. Stir-fry until the meat is cooked and well-coated with the spices. Then, add the wood ear and shiitake mushrooms to the stir-fry.

Step 3: Molding the Pork

Prepare a clean stainless steel mold. Line the bottom of the mold with plastic wrap, and fill it with the stir-fried meat mixture.

Note: As you pack the meat into the mold, use the lid to press down and compact it. The less air trapped within, the firmer and tastier the final product will be. Once the mold is full, secure the lid and tighten the screws.

While the meat is being compressed, allow it to release its fat and cool down. Then, store it in the refrigerator’s cold compartment for about four hours before removing it from the mold, slicing, and serving.