Ingredients for Pork Hock in Aspic
– 1 kg pork hock
– 300 gr pork belly
– 100 gr wood ear mushrooms
Spices: Salt, fish sauce, pepper, MSG, shallots
Method
Step 1: Select the pork hock
Choose fresh, boneless pork with even, light pink meat. The cut should be dry and springy to the touch. Purchase additional pork belly to improve the dish’s cohesiveness. Scrape, salt, and clean the hair from the pork hock and belly.
Place the pork and belly in a pot of cold water, adding a pinch of salt and bruised shallots. Bring to a gentle boil to remove impurities. Rinse multiple times, then cut into bite-sized pieces. Avoid placing the meat in hot water, as this may cause the exterior to contract and trap impurities.
Step 2: Marinate the pork hock
Toss the pork hock and belly with salt and good-quality fish sauce. Add some ground pepper to taste, but if you want a clear aspic, add the pepper later. Depending on personal preference, some people forgo marinating and only season the meat during cooking.
Step 3: Prepare the other ingredients
Traditionally, the marinated meat is stir-fried with shallots to enhance the flavor (if you prefer a clear broth, remove the shallots after frying). Then, add hot water, bring to a boil, reduce the heat, and simmer. Some families cook the meat directly in hot water for a clearer, purer taste. Soak the wood ear mushrooms in hot water to rehydrate, then rinse.
Step 4: Braise the meat
For the best results, pay attention to the heat and fire. Simmer the pork and belly over low heat with the lid off to ensure a clear aspic. High heat and a covered pot can cause the collagen in the belly to break down, making the broth cloudy and less flavorful. Slow cooking allows collagen to gradually transform into gelatin, creating a clear, sticky texture. Braise for 50-60 minutes until the meat is tender and the broth is flavorful.
Add the wood ear mushrooms and continue cooking over low heat for 6-8 minutes to maintain their crunchy texture. Adjust the seasoning with fish sauce and MSG to taste. Once the meat is cooked, transfer it to individual serving trays and refrigerate for 4-6 hours.
Step 5: The final dish should have a clear, gelatinous appearance, with tender meat infused with flavor. The aspic will gradually melt, enhancing the taste. This traditional dish is a delicious treat during the Tet holiday.
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