Giò Thủ, or crispy pork head, is a quintessential Vietnamese dish, particularly popular during Tet, the Lunar New Year. Its rich, savory flavor and satisfyingly crunchy texture make it a celebratory favorite, symbolizing abundance and good fortune. This traditional dish, often painstakingly prepared, can be surprisingly accessible with the right techniques. Forget complicated methods and expensive equipment; we'll show you how to achieve perfectly crispy pork head using a readily available milk carton mold for a surprisingly simple and elegant result. The unique flavor profile, a blend of fragrant spices and tender pork, is a testament to the magic of simple ingredients and clever preparation.
This recipe demystifies the process of making Giò Thủ, guiding you through each step with clear instructions and helpful tips. Whether you're a seasoned cook or a beginner eager to try something new, this recipe will empower you to create a stunning and delicious Giò Thủ for your next special occasion. Ready to transform a humble milk carton into a masterpiece? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Knife
- Mixing bowl
- 1-liter milk carton
- Rubber band
- Sieve
Ingredients
- Pig's hand
- Lean meat
- Pig's tongue
- Onion: 20g
- Ginger: 10g
- Salt: 0.5 tbsp
- Ground pepper: 0.5 tbsp
- Seasoning powder: 0.5 tbsp
- Sugar: 1 tbsp
- Black fungus: 50g
- Carrot: 20g
- Purple onion: 20g
- Cooking oil: 2 tbsp
- Fish sauce: 1 tbsp
- Lemon
- Forest (presumably for cleaning)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Boil
- Clean pig's hand, lean meat, and pig's tongue thoroughly with lemon, salt, and forest, especially the tongue.
- Boil pig's ear and tongue with 20g onion, 10g ginger, 0.5 tbsp salt, and water for 15 minutes.
- Cut the lean meat thinly.
- Once cooled, slice the boiled pig's ear, tongue, and hand thinly.
- Soak black fungus for about an hour until expanded, then cut into 1cm thick pieces.
- Slice the carrot thinly.
- Slice the purple onion thinly.
Step 2. Marinate and Stir-fry the Meat
- Marinate the sliced meat with 0.5 tbsp ground pepper, 0.5 tbsp salt, 0.5 tbsp seasoning powder, and 1 tbsp sugar for 5 minutes.
- Stir-fry purple onion until yellow, then add the marinated meat and stir-fry until firm.
- Add 4 tbsp of water and simmer until the water is completely dry.
- Add wood ear mushrooms and carrots, stir-fry for 5 minutes.
- Add 0.5 tbsp fish sauce and 0.5 tbsp ground ginger.
Step 3. Pack, Press, and Chill
- Pack the mixture tightly into a cleaned 1-liter milk carton. Use a sieve to press down firmly.
- Secure the milk carton tightly with a rubber band.
- Refrigerate overnight.
Step 4. Serve
- Remove from the carton, slice and serve with salt and pepper.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use a sharp knife for easier slicing of the meat.
- The thinner you slice the meat, the better the texture.
- Adjust seasoning to your preference.
Nutrition
- N/A
FAQs
1. Can I use a different mold instead of a milk carton?
Yes, you can use any heat-safe mold of a similar size and shape. A loaf pan or even a sturdy, lined bowl would work.
2. How long can I store the leftover Giò Thủ?
Store leftover Giò Thủ in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed within the first two days for optimal crispiness.
3. What if my pork head isn't perfectly crispy?
Ensure your oven is at the correct temperature and the pork is cooked thoroughly. Broiling for the last few minutes can help achieve extra crispiness. Also, make sure the pork skin is very dry before cooking.
Making delicious and impressive Giò Thủ doesn't have to be a daunting task. With this easy recipe and the clever use of a milk carton mold, you can create a stunning centerpiece for your next celebration. Enjoy the satisfying crunch and rich flavor of your homemade crispy pork head, a true testament to the art of simple yet elegant cooking.