Craving a unique and flavorful sausage this Tet? Look no further than this spicy and satisfying chili pork skin sausage recipe! Forget the traditional hot meat preparations; this recipe offers a delicious alternative packed with texture and zest. Crispy pork skin, infused with a vibrant chili kick and aromatic spices, creates a sausage that’s both surprisingly light and incredibly moreish. Perfect for enjoying as a snack, appetizer, or even incorporated into your Tet feast, this recipe is guaranteed to impress.
This chili pork skin sausage is surprisingly easy to make, even for beginner cooks. The ingenious method utilizes readily available ingredients and requires minimal equipment. Ready to create this culinary masterpiece? Let's dive into the detailed, step-by-step instructions to make your own batch of these irresistible chili pork skin sausages.
Tools Needed
- Blender
- Ziploc bags or plastic bags
- Pot
- Steamer
- Knife
Ingredients
- Ground lean pork: 750g (two 380g boxes)
- Pork skin: 150g
- Onion
- Garlic
- Chili (green chili)
- Pepper
- Tapioca starch: 40g
- Cooking oil: 40g
- Fish sauce: 50ml
- Sugar: 50g
- MSG: 5g
- Baking powder: 5g
- Vinegar
- Lemongrass
- Salt
Step-by-Step Instructions
Step 1. Prepare and Marinate the Pork Filling
- Purchase ground lean pork, pork skin, onion, garlic, chili, pepper, tapioca starch, cooking oil, fish sauce, sugar, MSG, and baking powder.
- Combine ground pork, tapioca starch, cooking oil, fish sauce, sugar, MSG, baking powder, pureed onion, garlic, chili, and pepper in a bowl. Mix thoroughly.
Step 2. Prepare and Chill the Pork Skin and Pork Filling
- Divide the mixture into ziploc bags, flatten and freeze for 5-6 hours or overnight.
- Break the frozen pork mixture into smaller pieces for easier blending.
- Blend the pork mixture in batches for 30 seconds to 1 minute, pausing to stir, until smooth and chewy. (About 5-7 minutes total).
- Boil pork skin with vinegar, lemongrass, and salt for 20-30 minutes until cooked. Then, immediately soak in ice water to cool and whiten.
- Remove excess fat from the pork skin. Cut and clean the pork skin, then mix with chili peppers and peppercorns.
- Freeze the pork skin mixture for 15-20 minutes.
Step 3. Combine and Steam the Sausage
- Wrap the pork skin mixture and the blended pork mixture separately in banana leaves or a mold. Steam for 35-40 minutes (or 1 hour for larger portions).
Step 4. Cool, Serve, and Enjoy!
- Let the sausage cool completely before refrigerating or serving. Serve with salt, Vietnamese coriander, and lemon slices (optional).
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Use ground lean pork with a good ratio of fat to meat for best results. Avoid boxes with too much meat.
- Buy fresh ingredients on the day you intend to make the sausage.
- If your ground pork is too lean, add more fat.
- Avoid over-blending the pork mixture, as this can make it mushy.
- If your blender overheats, allow it to cool for 5-7 minutes before continuing to blend.
- The sausage can be stored in the refrigerator for up to a month.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked pork skin?
Yes! Using pre-cooked pork skin will significantly reduce the cooking time. Just ensure it's thoroughly dried before grinding.
2. What type of chili should I use?
Use any chili you prefer, adjusting the amount to your desired level of spiciness. Dried chilies offer a deeper flavor, while fresh chilies provide a brighter heat.
3. How long can I store the sausages?
Store the cooked sausages in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
This chili pork skin sausage recipe offers a unique and flavorful addition to your Tet celebrations, showcasing a delightful balance of textures and tastes. The simple yet effective method ensures a stress-free cooking experience, leaving you with plenty of time to enjoy the festivities. So, gather your ingredients and embark on this culinary adventure – your taste buds will thank you!