Cooking Frozen Meat for Tet: Don’t forget to add this ingredient for tender and crispy meat

Ingredients for Dong meat dish

– 800g pork leg

– 150g pork skin

– 10 pieces of shiitake mushrooms

– 3 wood ears

– 2 dried onions

– carrots

Spices: Fish sauce, salt, seasoning powder, ground pepper

How to cook delicious Dong meat for Tet

Step 1: Firstly, soak the pork and skin in diluted salt water, clean and cut into bite-sized pieces.

and to make the meat aromatic, you need to briefly blanch the meat and skin in boiling water with some slices of ginger, shallots, and a little salt to remove impurities before the meat is completed.

Step 2: Then, remove and rinse the pork and skin several times until they are clean. This step helps the meat to be tender, delicious, and visually appealing when cooking the Dong meat dish.

Step 3: Next, marinate the meat and skin with 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon seasoning powder, and 1 teaspoon ground pepper, mix well and let it sit for 20-30 minutes.

Step 4: After that, you need to soak the wood ears until they expand, rinse and cut into long strips; soak the shiitake mushrooms until they expand, remove the stem and cut a flower shape on top, trim the carrot into a flower shape. Finely chop the dried onions.

Step 5: Heat a pan and add cooking oil, then sauté half of the chopped dried onions until fragrant, add the marinated pork and skin and stir-fry until browned. Add boiling water to cover the meat. When the water boils, reduce the heat to medium-low, simmer for 1-1.5 hours until the meat is tender. Occasionally skim off the foam.

Note: While sautéing the remaining half of the chopped dried onions, add the wood ears and shiitake mushrooms. Season with a little fish sauce and seasoning powder to taste, stir-fry for 2 minutes. When the meat is cooked and tender, add the sautéed wood ears and shiitake mushrooms, season with fish sauce, salt, and seasoning powder according to taste. Cook for another 3-4 minutes, then add a little ground pepper and turn off the heat.

Step 6: Next, blanch the carrots briefly and arrange them at the bottom of a container.

Step 7: Carefully scoop the meat, skin, wood ears, and shiitake mushrooms alternately into the container. Let it cool down and wrap it with cling wrap, then put it in the refrigerator for 4-6 hours until it solidifies.

Step 8: When you open the container, you will find that the Dong meat dish is well-formed and visually appealing. The meat is tender and juicy, the wood ears and shiitake mushrooms are chewy, and there is a fragrance of ground pepper. When you dip it in fish sauce and ground pepper, it melts in your mouth. It goes well with pickled cabbage, adding more variety to the Tet menu.