Gio Thịt, or Vietnamese pork roll, is a quintessential celebratory dish, particularly prominent during Tet, the Vietnamese Lunar New Year. Its rich, savory flavor and satisfyingly chewy texture make it a cherished culinary tradition passed down through generations. This isn't your average sausage; Gio Thịt boasts a unique, layered complexity achieved through meticulous preparation and a precise blending of high-quality ingredients. The result is a delightful balance of succulent pork, aromatic spices, and a subtly sweet undertone that will tantalize your taste buds. Beyond its deliciousness, the process of making Gio Thịt is a rewarding experience, connecting you to Vietnamese heritage and culinary artistry.
This recipe offers a comprehensive guide to crafting this iconic dish, breaking down the seemingly intricate process into manageable, step-by-step instructions. Whether you're a seasoned cook or a curious beginner, this guide will empower you to create your own authentic Vietnamese pork roll and share the joy of this flavorful tradition with friends and family. Let's embark on this culinary journey together and unlock the secrets to crafting the perfect Gio Thịt.
Tools Needed
- Large pot
- Large basin
- Knife
- Cutting board
- Gloves
- Wide pan
- Spatula
- Mold (or alternative container)
- Ice bath
Ingredients
- Lean pork: 600g+
- Pork skin: 400-500g
- Pig ears
- Pig hands
- Pork scalp
- Shallots: 3 large (or 5 small)
- Ginger: 1 branch or 5 slices
- Salt: 2 tsp
- Black peppercorns: 2 tbsp (1 tbsp whole, 1 tbsp crushed)
- Sugar: 2 tbsp
- Seasoning powder: 1 tbsp
- MSG: 0.5 tsp
- Fish sauce: 3 tbsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Cooking oil: 3 tbsp
- Banana leaves
Step-by-Step Instructions
Step 1. Prepare and Pre-Cook the Ingredients
- Wash lean pork, pork skin, pig ears, pig hands, and scalp. For pig ears and skin, rub with lemon and salt, scrape well, and rinse thoroughly.
- Boil pig ears and skin in a large pot with ample water to cover, along with shallots, ginger, and salt. Bring to a boil, skim off foam, then reduce heat to medium and simmer for 15-20 minutes, or until just cooked.
- Remove pig skin after 15 minutes; boil pig hands for an additional 5 minutes. Immediately transfer to an ice bath to firm the skin.
- Cut lean pork into 1-1.5cm cubes. Cut pork skin and pig ears into small pieces, tilting the knife to facilitate resin release during stir-frying. Remove excess fat from the skin and pig ears.
Step 2. Marinate and Stir-fry the Meat
- Combine all the cut meat in a large basin. Add garlic powder, onion powder, crushed peppercorns, sugar, seasoning powder, MSG, and fish sauce. Mix thoroughly with gloves, ensuring even distribution of spices. Marinate for at least 30 minutes.
- Heat cooking oil in a wide pan. Sauté minced shallots and garlic until fragrant and golden brown.
- Add the marinated meat mixture to the pan. Stir-fry over medium heat for 15-20 minutes, stirring frequently. If it becomes too dry, add 50ml of water. Continue stir-frying until the skin releases its resin and becomes sticky.
- Add whole peppercorns during the last few minutes of stir-frying. Turn off the heat and stir well.
Step 3. Pack and Refrigerate
- Pack the mixture tightly into a mold lined with banana leaves. Press firmly to compact the meat. If using a large mold, do this in stages to ensure even packing.
- Refrigerate for at least 4-5 hours, or preferably overnight, to allow the flavors to meld and the pork roll to set.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Reduce pig ears and add tongue or nose if you prefer less tendon.
- Adjust the amount of peppercorns to your preference.
- Don't overcook the meat during boiling; it will continue to cook during stir-frying.
- Use a mold or improvise with a sturdy jar with holes for ventilation and a weight on top to compact the pork roll.
Nutrition
- Calories: approximately 4500-5000
- Fat: 350-400g
- Carbs: 20-25g
- Protein: 250-300g
FAQs
1. Can I make Gio Thit without a meat grinder?
While a meat grinder makes the process easier, you can finely mince the pork by hand. It will just require significantly more time and effort.
2. How long can I store leftover Gio Thit?
Properly refrigerated, Gio Thit can last for 3-4 days. It's best enjoyed within the first two days for optimal texture and flavor.
3. What are some variations I can try?
You can experiment with adding different spices like star anise or five-spice powder. You can also incorporate finely chopped mushrooms or water chestnuts for added texture and flavor.
Making Gio Thit is a rewarding experience, connecting you to Vietnamese culinary traditions and the spirit of Tet. The delicious result – a chewy, flavorful, and subtly sweet pork roll – is well worth the effort. Enjoy this cherished treat with family and friends, savoring the taste of heritage and celebration.