SIMPLE INSTRUCTIONS FOR A DELIOUS FERMENTED PORK ROLL

Fermented Pork Roll

< Nem Chua >

by Nguyen Thi My Tam

Fermented pork roll is no longer new to everyone, is it? Anyone who ever enjoys this dish can’t forget the the taste of the common yet savory ingredients and fresh lean hum pork blended together. But have you ever tried your own fermented pork roll?

This is a recipe that you can’t miss when coming to Thanh Hoa not only on special occasions but in daily life as well. This is also a good choice if you are looking for a present for your family, your friends and your relatives.

What Ingredients Go Into

Fermented Pork Roll?

• 1 kg of ham pork - get rid of all the fat and veins, keep the lean meat.

• 300g of pigskin - shave off all the hair on the surface.

• 30g powdered grilled rice

• 30g of garlic - slice half, puree the other.

• 10g of chili - slice half, puree the other.

• Ming aralia - remove stalks, keep the leaves.

• Salt, pepper, sugar, and fish sauce

• Tapioca flour - make the adhesion of the roll.

What Is Used To Wrap The Roll?

How Do You Make Heirloom Fermented Pork Roll?

Step 1: Preparation

The main ingredient in the roll is ham pork. Firstly, slice 1kg of meat into small pieces, then grind it medium-coarse.

The next is 300g of pork rind. Boil it for 20 minutes, remove the rest

of the hair and fat on the surface, then slice into long threads.

Meanwhile, make powdered grilled rice.

After soaking the rice in water for several hours, take it out to drain, roast in medium-high heat till it turns yellow, then grind.

Afterwards, slice 15g of garlic and 5g of chili, grind the rest of garlic and chili coarse.

Step 2: Mixture

Put 30g of powdered grilled rice, 1kg of pureed ham pork, 300g of pigskin, 15g of pureed chili, 15g of pureed garlic and 1g of tapioca flour into a bowl.

Then add salt, pepper, and sugar into the bowl and mix until the spices absorb into the meat.

Step 3: Wrapping

Before wrapping the roll, divide the mixture into small parts, mold each into a cylinder. After that, decorate them with sliced chili, sliced garlic, and ming aralia.

Now, use a piece of plastic wrap, and 6 to 7 banana leaves to roll out. Finally, tie the roll with a rubber band.

Step 4: Fermenting

Keep the rolls from direct sunlight and wet places, put them in a high and dry position with the most suitable temperature being 17 to 25 degrees Celsius.

After 2 to 3 days, put them into the refrigerator, and enjoy.

You can eat fermented pork rolls with chili sauce or dipping sauce.

There are some helpful tips that you should remember when making fermented pork rolls. Firstly, it is a very good choice to use fresh ham pork and pigskin because of their freshness and natural pink color. Besides, while preparing and processing, it’s obligatory that you not put any water in the hum pork or wash it over water; or else you’ll spoil it. And the last thing that I recommend you do is to use king banana leaves to wrap the rolls.

The combination between the hum pork and ingredients will make you remember the taste of this special dish from Thanh Hoa. Very intriguing, right? Now, go into the kitchen and make your own fermented pork roll!

Adapted from pinterest.com