Ingredients
Here are the ingredients you’ll need for the traditional Lunar New Year celebration:
– 500g pig ears
– 500g pig tongue
– 300g pork hock
– 50g wood ear mushrooms
– 100g shiitake mushrooms
– 2 shallots
– Stainless steel mold
– Seasoning powder, fish sauce, and pepper.
Instructions
Step 1: Preparation
Prepare the ingredients
Rinse the pig ears, tongue, and pork hock with diluted salt water. Then, briefly boil them all together, adding a spoonful of salt and vinegar to the water for extra cleanliness. Turn off the heat when the water boils, and remove the meats to soak in cold water, ensuring the pork remains pale and the ears and tongue attain a pleasant crunch.
Soak the wood ear mushrooms in hot water for about 10 minutes to fully rehydrate them. Then, snip off the tough ends, rinse, and shred finely. Repeat this process with the shiitake mushrooms.
Peel and rinse the shallots, then crush and chop them finely.
Step 2: Marinating and Stir-frying the Meat
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, fish sauce, and shallots, half a spoon of sugar, and a spoon of pepper. Mix well and set aside for about 30 minutes.
Sauté a spoonful of chopped shallots. Once fragrant, add the marinated meats and season with pepper and fish sauce to taste. Stir-fry until the meats are evenly cooked and seasoned. Then, toss in the wood ear and shiitake mushrooms.
Step 3: Molding the Pork
Molding the Pork
Prepare a clean stainless steel mold. Line the bottom of the cylindrical mold with plastic wrap, and fill it with the stir-fried meat mixture.
Note: As you pack the meat, 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.
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While the meat is being compressed, allow it to release its fat and cool down. Then, store it in the refrigerator for about four hours before unmolding, slicing, and serving.
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