Quick Thịt Đông with Gelatin
60% chuẩn vị · Vietnamese-inspired
A simplified version of Thịt Đông that uses unflavored gelatin to achieve a firm set more quickly, while retaining the core flavors of pork and mushrooms.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder400g
- Shiitake mushrooms50g
- Unflavored gelatin powder2 tbsp
- Fish sauce2 tbsp
- Black pepper0.5 tsp
- Salt0.5 tsp
- Water1 liter
- Garlic1 clove
Các bước
- 1
Cut pork shoulder into small cubes. Slice shiitake mushrooms.
- 2
In a pot, combine pork, mushrooms, fish sauce, salt, pepper, and water. Add minced garlic.
- 3
Bring to a boil, then simmer for 30 minutes until pork is cooked through.
- 4
While the pork is simmering, dissolve gelatin powder in 1/4 cup of cold water and let it bloom for 5 minutes.
- 5
Remove pork and mushrooms from the broth with a slotted spoon. Discard excess broth if needed, leaving about 2 cups.
- 6
Stir the bloomed gelatin into the hot broth until fully dissolved. Do not boil.
- 7
Arrange the cooked pork and mushrooms in serving dishes or a mold.
- 8
Pour the gelatin-infused broth over the pork and mushrooms. Let cool to room temperature.
- 9
Refrigerate for at least 2-3 hours, or until firmly set.
- 10
Serve chilled.
