1. Ingredients (2 finished plates)
- Minced lean shoulder meat: 200g
- Carrots: 20g
- Vietnamese pork paste: 200g
- Pepper: 2g
- Pork skin: 100g
- Fish sauce: 5g
- Chicken feet: 200g
- Salt: 2g
- Shiitake mushrooms: 5g
2. Processing process
2.1. Prepare, cut, marinate
- Choose lean shoulder meat that is fresh, still flexible and sticky, light pink in color, marinated with a little pepper.
- Vietnamese pork paste marinated with a little pepper,
- Shave the pork skin, wash it with water, remove all remaining fat from the skin, boil half of it until medium well, then take it out, let it cool, cut into small strips; The remaining half is to cook with chicken feet.
- Clean chicken feet.
- Soak shiitake mushrooms, wash, cut off the roots, squeeze dry and chop finely.
- Wash the carrots, trim the flowers, and use them for decoration.
- Mix minced lean shoulder meat with Vietnamese pork paste, shiitake mushrooms, shredded pork skin, marinate with a little pepper, mix well, knead, divide and roll into small jujube balls (pork balls).
2.2. Processing
- Put the pork skin (the remaining half) in a pot of cold water with the chicken feet, bring to a boil, skim off the foam, simmer for about 1 hour, then filter out the residue, season with salt and fish sauce to get the broth.
- Put the pork balls in the pot to steam (about 15 minutes) then take them out and put them in a bowl of cooled boiled water.
- Take the pork balls out to drain, place the pork balls in a bowl, interspersed with trimmed carrots, ladle the broth to cover the pork balls, put the bowl of pork balls in the refrigerator for about 2 hours and it's done.
2.3. Present
Before eating, take the bowl of pork ball jelly and place it on a flat plate, then lift the bowl out. Now that the pork ball jelly is on the plate, use a sharp knife to cut it into 6 pieces.
3. Finished product requirements
- Status: pork balls are round, pork ball jelly is firm.
- Color: clear jelly, white pork balls, interspersed with carrot red.
- Flavor: Natural aroma of ingredients and spices, moderate taste, sweet taste of meat.
4. Some things to note
- If you don't have chicken feet, you can replace them with pork bones, but you must increase the amount of pork skin (200g) to cook the broth so that the pork ball jelly can freeze firmly.
- To create gelatin binder, when cooking broth, only add a sufficient amount of water at the beginning; Do not add too much water or add water multiple times as it will affect the state of the finished product.
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