Dong pork rolls, or giò thủ, are a quintessential part of Vietnamese Tet celebrations, bringing a burst of savory flavor and satisfying crunch to the festive table. This traditional dish, often painstakingly crafted by families for generations, features a harmonious blend of ground pork, wood ear mushrooms, and aromatic spices encased in a delicate, glistening skin. The result is a delightful combination of textures—tender meat, earthy mushrooms, and a satisfyingly crisp exterior. Its rich, savory taste is a testament to the dedication and culinary artistry involved in its creation.
Beyond the deliciousness, making giò thủ is a cherished family tradition, passed down through generations. This recipe simplifies the process, making this iconic dish accessible to all who wish to experience the joy of preparing and sharing it. Ready to embark on a culinary journey and create your own delicious Dong pork rolls? Let's dive into the step-by-step guide below!
Tools Needed
- Pot
- Knife
- Stainless steel mold
- Plastic box (optional)
- Bottle (optional)
Ingredients
- Pig hands: 1 kg
- Pig snout: 300 g
- Onion: 1
- Cardamom pods: 2
- Star anise: 2
- Cinnamon stick: 7g
- Peppercorns: 1 teaspoon
- Salt: 2 teaspoons
- MSG: 1 teaspoon
- Ground pepper: 1 teaspoon
- Sugar: 1 teaspoon
- Salted lemon
Step-by-Step Instructions
Step 1. Prepare and Boil the Pork
- Process pig hands and snout with salted lemon to remove odor and whiten the meat. Scrape off excess hair and clean thoroughly. Wash and drain.
- Combine pig hands, snout, onion, cardamom, star anise, cinnamon stick, peppercorns, salt, and 1 liter of water in a pot. Bring to a boil.
- Once boiling, reduce heat to medium and simmer for 20 minutes. Flip the pig hands and continue simmering for another 20 minutes, until cooked through and fragrant.
- Remove the pig hands and snout from the pot. Scoop out the remaining ingredients from the cooking liquid.
Step 2. Season and Marinate
- Add MSG, ground pepper, sugar, and roasted peppercorns to the cooking liquid. Stir until spices are dissolved.
- Cut the pig hands, snout, and pig ears (if using) into thick slices. Thicker slices are recommended for winter.
- Add the sliced meat to the seasoned cooking liquid. Let it cool slightly.
Step 3. Set and Chill
- Pour the meat and liquid mixture into a stainless steel mold. If using plastic, ensure the liquid is completely cooled.
- Allow the mixture to cool completely before refrigerating in the refrigerator's freezer compartment (not the deep freezer) for at least 10 hours to solidify.
Step 4. Slice and Serve
- After 10 hours, remove the solidified Dong Pork Roll from the mold. Slice and serve.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- To make the pork roll more visually appealing, use a bottle to shape it during cooling, ensuring the liquid has cooled completely to avoid melting the bottle.
- Cut off any rough edges for a cleaner presentation.
- Serve with salt and pepper, lemon juice, or your preferred dipping sauce (e.g., fish sauce, garlic, chili).
Nutrition
- N/A
FAQs
1. Can I substitute the pork with another type of meat?
While pork is traditional, you can experiment with a blend of ground chicken and pork for a lighter version. However, the flavor profile will be slightly different.
2. How can I ensure my Dong pork rolls are crispy?
Properly drying the rolls before steaming and frying is key. Ensure the surface is dry and use a medium-low heat for frying to allow the skin to crisp evenly.
3. How long can I store leftover Dong pork rolls?
Store leftover rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan or steamer before serving.
Creating these delicious Dong pork rolls is a rewarding experience, connecting you to Vietnamese culinary tradition and the spirit of Tet. The satisfying crunch, rich aroma, and savory flavor will undoubtedly elevate your festive table. Enjoy the fruits of your labor and share this delightful treat with loved ones!