Ingredients:
– 800 grams of pork shin
– 3 pig’s feet
– String
– Seasoning: pepper, salt, fish sauce, seasoning powder.
How to cook pork shin and pig’s feet:
Step 1: Preparing
– Remove the bones from the pork shin, be careful not to separate the meat from the skin. Then rinse with salt water and drain. Sprinkle 1/2 teaspoon of pepper + 2 teaspoons of seasoning powder on the inside of the pork shin.
– Soak the pig’s feet in warm water overnight, when they are soft, remove them, wash them with clean water, remove the hair, slice and spread them evenly inside the pork shin.
Step 2: Rolling
– To make the pork shin delicious and firm, rolling the pork shin is a very important step. First, use your hands to roll the pork shin into the skin in a long lengthwise direction, like a sausage, and tie it tightly with a string from one end to the other.
– Note that you have to roll it tightly so that when the meat is cooked, it will stick together, forming a beautiful and not crumbled when cut.
Step 3: Boiling
– Bring a pot of water + 1 teaspoon of salt to a boil.
– When it boils, put the pork shin into the pot to boil. After 10 minutes, keep the heat low so that the pork shin cooks evenly inside.
– After 30 minutes, use a chopstick to poke through the pork shin, if there is still blood, it means the pork shin is not cooked yet, but if there is no more blood, it means the pork shin is cooked.
Step 4: Remove and let it cool
– When the pork shin is cooked, turn off the heat. Prepare a bowl of boiling salt water to cool and soak the cooked pork shin to make the skin white.
– Then, take it out and let it drain, then put it in the refrigerator for about 3 hours for the meat to stick together. When you want to enjoy it, take the meat out of the refrigerator, remove the strings, and use a knife to slice it into bite-sized pieces. Serve with fish sauce.
Source: Khỏe & Đẹp
Remove the bones from the pork shin, being careful not to separate the meat from the skin. Rinse with salt water and drain. Sprinkle with pepper and seasoning powder. Soak the pig’s feet in warm water overnight, then remove, wash, and slice them before spreading evenly inside the pork shin.
Rolling the pork shin helps to ensure the meat is delicious and firm. By rolling it tightly and securing it with string, the meat will stick together when cooked, resulting in a beautiful, non-crumbly texture when cut.
- Bring a pot of water and salt to a boil.
- Add the prepared pork shin and boil for 10 minutes, then reduce the heat and cook for a further 20 minutes.
- Check if the pork shin is cooked by poking it with a chopstick; if there is no blood, it is ready.
- Turn off the heat and prepare a bowl of boiling salt water to soak the cooked pork shin, making the skin white.
- Remove the meat from the salt water, drain, and refrigerate for about 3 hours before serving.
Remove the strings and slice the meat into bite-sized pieces. Serve with fish sauce.
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