How to make pork sausage (nây sausage) – a simple specialty of Thai Binh with a stainless steel steamer

How to Prepare Pork Jelly (Jelly Roll)

• 1

  Prepare the Pork

  To make this jelly dish, you need to prepare a good piece of pork belly with some cartilage. After purchasing the meat, scrape off the hair on the skin, rub the meat with salt and a few slices of ginger or lemon, then wash it with water until clean.

  You use a knife to trim off some of the meat and fat in the thicker areas so that the surface of the meat piece is relatively flat, making it easier to roll and look more appealing.

  Next, make deep cuts about 1 – 2cm apart on the surface of the meat so that when marinating, the spices will absorb evenly into the meat.

  

  
• 2

  Marinate the Meat

  You marinate the meat with 1.5 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 2 teaspoons of fish sauce, and 3 teaspoons of ground black pepper. Then evenly spread the spices over the surface of the meat (do not apply on the skin), paying attention to spread it into the cuts to let the meat absorb the spices.

  Tip:

  • You can add minced shallots for a more fragrant jelly.
  • It is recommended to use ground black pepper for a spicy and flavorful taste. However, if you don’t have whole pepper, you can still substitute it with ground pepper.

  The scraps of meat that have been trimmed can be stuffed into the cuts of the meat and then wrapped into a jelly. Let the meat rest for 30 minutes to absorb the flavors before wrapping.

  
• 3

  Wrapping the pork

  You prepare some fresh banana leaves, then briefly blanch them in hot water or sun-dry them lightly to make the leaves more flexible. Lay the banana leaves underneath, then place the marinated piece of meat on top. You proceed to roll the piece of meat tightly.

  Next, wrap the banana leaves around the rolled meat and use string to secure it, wrapping it like the way you would wrap bánh tét or bánh chưng.

  Tip: When wrapping the pork, you need to wrap it tightly so that the finished product will be delicious and not fall apart.

  

  

  
• 4

  Steaming the pork

  Prepare a steamer filled with water, bring the water to a boil. When the water is boiling, place the wrapped pork into the steamer and steam for 4 to 6 hours.

  Tip: If you choose to boil, boil the pork for 3 to 5 hours.

  After steaming, turn off the heat and let the pork sit in the pot for another 30 minutes, then take it out and hang it up to drain and cool completely. You can also place the pork into a mold to make it firmer.

  When the nây pork has cooled, place it in the refrigerator for another 30 minutes to 1 hour, then take it out to cut.

  
• 5

  Final Product

  The final product of the Gio Nay will be very firm, and when cut, it will still hold a beautiful round shape. The meat is interspersed with the fat and skin in a very harmonious way. When eaten, the meat absorbs just the right amount of seasoning, chewy and crunchy with a unique taste. It can be dipped in chili fish sauce or enjoyed with pickled vegetables, such as pickled onions, and is all very delicious.