Thịt Đông (Vietnamese Aspic)
Món truyền thống · Vietnamese
A traditional Vietnamese savory jelly made from pork, wood ear mushrooms, and seasonings, often enjoyed during Tết (Lunar New Year). It's a rich, gelatinous dish with a savory, umami flavor.
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Nguyên liệu
- Pork belly500g
- Pork skin200g
- Wood ear mushrooms30g
- Fish sauce3 tbsp
- Black pepper1 tsp
- Salt1 tsp
- Water1.5 liters
- Shallots2 cloves
- Garlic2 cloves
Các bước
- 1
Clean and thinly slice the pork belly and pork skin. Mince shallots and garlic.
- 2
Soak wood ear mushrooms in warm water until softened, then rinse and chop.
- 3
In a large pot, combine pork belly, pork skin, minced shallots, garlic, fish sauce, salt, and black pepper. Add water.
- 4
Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until the pork skin is very tender and gelatinous.
- 5
Skim off any excess fat from the surface.
- 6
Add the chopped wood ear mushrooms to the pot and simmer for another 15 minutes.
- 7
Pour the mixture into individual molds or a single large mold. Let it cool completely.
- 8
Refrigerate for at least 4-6 hours, or until fully set.
- 9
To serve, unmold the aspic onto a plate or slice directly from the mold. Garnish with fresh cilantro and chili slices.
