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The Perfect Pork Trotter Boil: Crispy, Tender, and Juicy Deliciousness.

11 September, 2024

1. Selecting and Preparing Pork Hock

Choosing fresh and good-quality pork is essential for a delicious boiled pork hock dish. Fresh pork hock usually has a natural light pink color, a dry surface, and is slightly bouncy when pressed. Avoid buying pork with dark spots, a sticky texture, or an unusual odor, as these are signs of low-quality meat. According to folk wisdom, “Eat the hind legs and give the front legs to each other,” so choose the hind legs for firmer and crispier meat, while the front legs are more suitable for ‘giả cầy’ (a traditional Vietnamese pork dish).

Once you’ve selected the meat, remove the bones, rinse thoroughly, and pat dry. Roll the meat lengthwise within the skin and use specialized kitchen twine or bamboo strips to tie it into a cylindrical shape. Note not to tie it too tightly, as the meat will expand during boiling and may crack if tied too tightly.

Selecting fresh and good-quality pork is key to a tasty dish.

2. Boiling the Meat Properly

Before boiling, blanch the pork hock to remove impurities and rinse it again. If you prefer sweeter meat, boil it in boiling water from the start. If you need to use the broth for soup, place the pork in cold water and then bring it to a boil. Ensure you have enough water to cover the meat so that the skin turns white. Add a few crushed shallots, some crushed ginger, and peppercorns to infuse flavor. Season with a pinch of salt and seasoning powder to enhance the meat’s sweetness. If you wish to eliminate any unwanted odors, add a splash of rice wine to the boiling water.

Once the water boils, reduce the heat to low and let the pork hock cook evenly from the outside in. Occasionally skim off any foam that rises to the surface. The boiling time depends on the size of the pork hock, typically ranging from 15 to 20 minutes. Afterward, turn off the heat and let the meat soak for another 8 to 10 minutes. This step ensures that the meat absorbs the broth, becoming juicier and avoiding a reddish appearance inside. Use a bamboo skewer to poke the meat; if no pink juices come out, it’s cooked.

3. Shocking for Crispy, White Skin

Once the pork hock is cooked, immediately immerse it in a clean ice bath to shock the meat, helping the skin tighten and become crispier. Add a splash of lemon juice to the ice bath to enhance the whiteness and fragrance of the meat.

4. Achieving a Sticky Texture

Wait for the pork hock to cool down, then pat it dry with a clean towel. Place it in an airtight container and refrigerate it for at least a few hours to let the meat set and firm up, making it easier to slice thinly. At Hanoi’s famous ‘bún đậu mắm tôm’ (Vietnamese vermicelli with fried tofu and shrimp paste) eateries, the pork hock is typically boiled in advance and stored in the fridge overnight before being sliced thinly for serving.

Wait for the pork to cool down, then pat it dry.

When slicing the meat, remove the twine, wear gloves, and use a sharp knife to cut thin slices. Arrange the slices on a plate or platter.

Desired Outcome: The pork hock slices should be firm, crispy, and fragrant, with a natural sweet and tender taste. Depending on regional preferences, various dipping sauces can be paired with the dish, such as lime pepper salt, fish sauce with chili and garlic, pickled onion fish sauce, whipped shrimp paste, fermented shrimp paste, Hue-style sour shrimp paste, or ‘mắm nêm’ (a type of anchovy sauce) from Danang. This dish is especially refreshing during the summer months when served with cool vermicelli noodles and fresh herbs.

Frequently asked questions

To make the perfect pork trotter boil, you’ll need to prepare a brine solution with salt, sugar, and spices. The ratio of salt to sugar is important, and it’s recommended to use 1 part salt to 2 parts sugar. Bring this solution to a boil, then let it cool before brining the trotters for at least 4 hours or overnight. After brining, rinse the trotters and place them in a pot with fresh water. Bring it to a boil, skimming off any scum that forms. Reduce the heat and simmer for about 45 minutes to an hour, until tender. Finally, remove the trotters and let them air dry, then deep fry them for that crispy, golden finish.

The ideal ratio is 1 part salt to 2 parts sugar. For example, if you use 1 tablespoon of salt, you would use 2 tablespoons of sugar.

Brining time can vary depending on your preference and the size of the trotters. For best results, brine them for at least 4 hours, but you can also leave them in the brine overnight for a more intense flavor.

Yes, it is important to rinse the trotters thoroughly under running water after brining to remove any excess salt and sugar. This ensures that your final dish is not overly salty.

Once you’ve brined and rinsed the trotters, place them in a pot with fresh water and bring it to a boil. Skim off any scum that forms, then reduce the heat and simmer for about 45 minutes to an hour. The exact time will depend on the size and thickness of the trotters, so it’s important to check for doneness by piercing the meat with a fork. If it goes through easily, they’re ready.

After boiling, let the trotters air dry. This helps to create a dry surface that will crisp up nicely when fried. Once they’re dry, deep fry them in hot oil until they’re golden and crispy.