Giò Thủ (Classic Vietnamese Head Cheese Terrine)
Món truyền thống · Vietnamese
A traditional Vietnamese terrine made from pork head, ears, and snout, simmered with spices and set into a firm, savory loaf. It's a delicacy often served sliced thinly with rice or as part of a larger meal.
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 head1 whole
- Pork ears2
- Pork snout1
- Wood ear mushrooms30g
- Shallots2
- Garlic4 cloves
- Fish sauce3 tbsp
- Black peppercorns1 tsp
- Salt1 tsp
- Waterenough to cover
- Banana leaves or plastic wrapfor lining
Các bước
- 1
Clean the pork head, ears, and snout thoroughly. Remove any hair. Boil for 10 minutes, then drain and rinse.
- 2
Soak wood ear mushrooms in warm water until softened, then chop them.
- 3
Finely chop shallots and garlic.
- 4
In a large pot, combine the pork head, ears, snout, chopped mushrooms, shallots, garlic, fish sauce, and black peppercorns. Add enough water to cover.
- 5
Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is very tender and falling off the bone.
- 6
Remove the pork from the pot, reserving the broth. Discard bones and large pieces of cartilage. Shred or finely chop the meat, ears, and snout.
- 7
Strain the reserved broth. Skim off excess fat. You should have a gelatinous liquid.
- 8
Mix the shredded pork with about 1-2 cups of the strained broth, ensuring it's moist but not soupy. Season with salt and pepper to taste.
- 9
Line a terrine mold or loaf pan with banana leaves or plastic wrap.
- 10
Pack the pork mixture tightly into the mold. Pour any remaining broth over the top.
- 11
Cover the mold and refrigerate for at least 6-8 hours, or until firm.
- 12
Unmold and slice thinly to serve.
