Giò Thủ with Jicama and Mushroom
80% chuẩn vị · Vietnamese-Fusion
A variation of Giò Thủ incorporating the refreshing crunch of jicama and the earthy flavor of shiitake mushrooms, adding textural contrast and a slightly different aromatic profile to the classic terrine.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork head meat400g
- Pork ears1
- Jicama (peeled and finely diced)100g
- Dried shiitake mushrooms20g
- Shallots (minced)2
- Garlic (minced)3 cloves
- Fish sauce2.5 tbsp
- Black peppercorns (crushed)1 tsp
- Saltto taste
- Waterenough to cover
- Banana leaves or plastic wrapfor lining
Các bước
- 1
Clean and prepare pork head and ears as in the classic recipe. Boil until tender.
- 2
Soak dried shiitake mushrooms in warm water until softened, then finely chop. Dice jicama finely.
- 3
Shred or finely chop the cooked pork head meat and ears. Combine with chopped mushrooms and diced jicama.
- 4
Add minced shallots, garlic, fish sauce, and crushed black peppercorns to the pork mixture.
- 5
Simmer the pork and mushroom mixture with about 1/2 cup of reserved cooking liquid or fresh water until slightly gelatinous and well combined. Season with salt.
- 6
Line a terrine mold or loaf pan with banana leaves or plastic wrap.
- 7
Pack the mixture tightly into the mold.
- 8
Cover and refrigerate for at least 6 hours, or until firm.
- 9
Unmold and slice thinly to serve.
