Pork Aspic: A Hearty Northern Vietnamese Delicacy
Pork aspic is a traditional delicacy from Northern Vietnam, typically prepared during the cold winter months. This dish is not only delicious but also highly nutritious, thanks to the perfect combination of pork, wood ear mushrooms, and pig’s ears.
Below is the authentic Northern Vietnamese recipe for pork aspic, including wood ear mushrooms and pig’s ears:
Pork Aspic: A Northern Vietnamese Delicacy
Ingredients:
500g pork knuckles (or pork belly)
100g pig’s ears
50g wood ear mushrooms
1 shallot
1 carrot (optional)
Seasonings: Fish sauce, salt, pepper, seasoning powder, cooking oil
Instructions:
1. Prepare the ingredients:
Clean the pork knuckles and cut them into bite-sized pieces. Briefly boil the pig’s ears with a pinch of salt, then remove, scrape off the hair, and cut into small pieces.
Soak the wood ear mushrooms in warm water for about 15 minutes to soften, then rinse and cut into thin strips.
Peel and crush the shallot. If desired, peel and slice the carrot for garnishing.
2. Marinate the pork and pig’s ears:
In a bowl, combine the pork knuckles and pig’s ears with 2 tablespoons of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of pepper, and the crushed shallot. Let the meat absorb the flavors for about 20 minutes.
3. Sauté and simmer:
Heat some cooking oil in a pan, add the crushed shallot, and sauté until fragrant. Then, add the marinated pork and pig’s ears, stirring until slightly browned. Next, pour water into the pot, bring it to a boil, and then reduce the heat to low. Simmer the meat for about 1-1.5 hours until tender.
4. Add wood ear mushrooms and set the aspic:
Once the meat is tender, add the wood ear mushrooms to the pot and continue simmering for about 15 minutes to infuse the mushrooms with flavor. If you wish to enhance the presentation of the dish, you can add the sliced carrot to create a floral design, adding a touch of elegance.
When the meat and mushrooms have absorbed the flavors, ladle the mixture into molds or bowls. Allow it to cool, then refrigerate for 4-6 hours until the aspic sets.
Once set, remove the aspic from the mold, cut it into bite-sized pieces, and serve. This delicious pork aspic can be enjoyed with steamed rice or pickled onions, especially on chilly days.
Tips for a perfect pork aspic:
Simmer the meat over low heat to ensure it becomes tender and sweet without falling apart.
Choose fresh pig’s ears that are not too fatty to prevent the dish from becoming overly rich.
Wood ear mushrooms can be substituted with shiitake mushrooms for a more robust flavor.
This Northern Vietnamese pork aspic, complemented by wood ear mushrooms and pig’s ears, is sure to be a delightful treat for your family during the chilly winter season!
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