Vietnamese Cold Pork Belly (Giò Thủ): A Simple Tet Recipe

Updated at: 08/06/2025

Giò Thủ, or Vietnamese cold pork belly, is a quintessential dish gracing tables during Tet, the Vietnamese Lunar New Year. This savory, glistening terrine boasts a complex flavor profile, a delightful balance of rich pork belly, aromatic spices, and the subtle sweetness of caramelized sugar. Its preparation, while seemingly involved, is a rewarding culinary journey that yields a festive centerpiece, perfect for sharing with family and friends. The unique texture, a delightful blend of tender meat and firm jelly, makes it a truly memorable experience.

Beyond its celebratory significance, Giò Thủ embodies the spirit of Vietnamese cuisine: a masterful combination of simple ingredients transformed into something extraordinary. This recipe offers a simplified approach, accessible even to home cooks unfamiliar with traditional methods. Ready to create your own delicious Giò Thủ? Let's dive into the step-by-step instructions to prepare this delectable Vietnamese treat.

Tools Needed

  • Pot
  • Knife
  • Bowl
  • Ice water
  • Steamer
  • 1kg coconut mold (or similar)
  • Spatula

Ingredients

  • Pork skin: 350g
  • Lean pork (rat meat or shoulder): 350g
  • Shallots: 2, crushed
  • Ginger: small piece, crushed
  • Salt: 1 teaspoon + for rubbing skin
  • Lemon juice: for rubbing skin
  • Pepper: 1 teaspoon
  • Red salt: 1 teaspoon (½ tsp initially, ½ tsp later)
  • Sugar: 2 teaspoons
  • Seasoning powder: 1 teaspoon
  • MSG: ½ teaspoon (optional)
  • Fish sauce (40-degree): 1.5 tablespoons (or 2 tbsp for industrial fish sauce)
  • White pepper: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Tapioca starch: 1 tablespoon
  • Banana leaves (or aluminum foil)

Step-by-Step Instructions

Step 1. Prepare and Marinate the Pork

  • Prepare a pot of cold water to cover the pork skin. Add crushed shallots, ginger, and 1 teaspoon of salt. Add the pork skin (pre-treated with salt and lemon juice to remove impurities and hair). Boil until soft (about 20 minutes).
  • While the pork skin boils, prepare the lean pork. Cut into 1.5-2cm cubes.
  • Marinate the lean pork with minced shallots, pepper, and red salt (½ teaspoon initially). Marinate for 30 minutes.
  • Once the pork skin is soft, immediately transfer it to a bowl of ice water to firm it up. Then, soak it for 5-10 minutes in cold water, rinse and drain. Cut into strips (about 0.5cm thick).
Prepare a pot of cold water to cover the pork skin. Add crushed shallots, ginger, and 1 teaspoon of salt. Add the pork skin (pre-treated with salt and lemon juice to remove impurities and hair). Boil until soft (about 20 minutes).While the pork skin boils, prepare the lean pork. Cut into 1.5-2cm cubes.Marinate the lean pork with minced shallots, pepper, and red salt (½ teaspoon initially). Marinate for 30 minutes.Once the pork skin is soft, immediately transfer it to a bowl of ice water to firm it up. Then, soak it for 5-10 minutes in cold water, rinse and drain. Cut into strips (about 0.5cm thick).
Prepare and Marinate the Pork
  • Weigh both the prepared pork skin and the lean pork to ensure 350g each.
Weigh both the prepared pork skin and the lean pork to ensure 350g each.
Prepare and Marinate the Pork

Step 2. Combine and Season the Ingredients

  • Combine the lean pork (after marinating), pork skin, and remaining red salt (½ teaspoon) in a bowl. Add sugar, seasoning powder, MSG (optional), fish sauce, and pepper. Mix well. Finally, add tapioca starch and mix thoroughly.
  • Add the minced pork (350g) to the mixture. Mix everything very well, ensuring even distribution of ingredients.
Combine the lean pork (after marinating), pork skin, and remaining red salt (½ teaspoon) in a bowl. Add sugar, seasoning powder, MSG (optional), fish sauce, and pepper. Mix well. Finally, add tapioca starch and mix thoroughly.Add the minced pork (350g) to the mixture. Mix everything very well, ensuring even distribution of ingredients.
Combine and Season the Ingredients

Step 3. Shape, Steam, and Cool

  • Prepare the mold. Line the mold with banana leaves (or aluminum foil). Pack the meat mixture firmly into the mold.
  • Steam the meatloaf over medium heat for 1 hour. Halfway through, flip the mold to ensure even cooking.
  • Let the meatloaf cool completely, then refrigerate overnight for better texture and firmness.
Prepare the mold. Line the mold with banana leaves (or aluminum foil). Pack the meat mixture firmly into the mold.Steam the meatloaf over medium heat for 1 hour. Halfway through, flip the mold to ensure even cooking.Let the meatloaf cool completely, then refrigerate overnight for better texture and firmness.
Shape, Steam, and Cool

Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide

Tips

  • Use salt and lemon juice to clean the pork skin thoroughly before boiling.
  • For a softer texture, choose lean pork from the shoulder area.
  • Red salt helps with color and prevents bacterial growth.
  • Ensure the pork skin is thoroughly drained and free of excess fat before cutting.
  • Don't cut the pork skin or meat too thinly.
  • Mix all the ingredients thoroughly to ensure an even texture.
  • The meatloaf can be stored in the refrigerator for 5 days or frozen for 1-2 months.

Nutrition

  • N/A

FAQs

1. Can I make Giò Thủ without a traditional mold?

Yes! You can use a loaf pan or even a large, heat-safe bowl lined with plastic wrap. Just make sure it's deep enough to hold the mixture.

2. How long can I store leftover Giò Thủ?

Store leftover Giò Thủ in the refrigerator for up to 3-4 days. It's best enjoyed cold and sliced thinly.


Making Giò Thủ may seem daunting at first, but with this simplified recipe, you'll find it surprisingly manageable. The rewarding result is a delicious and visually stunning dish that will impress your family and guests. Enjoy this taste of tradition, and happy Tet!