The pieces of pork pie and ear pie are fatty, crunchy, and rich in flavor, combined with the aroma of pepper, fish sauce, … perfect for serving as the main dish on the dining table or for snacking while chatting. Go to the kitchen to prepare this snack with Tastetutorial.com right away!
1. Pork pie, ear pie
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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Pork pie, ear pie For 4 people
Raw pork 1 kg (Ears/Nose/Tongue/Lean meat if you can’t eat fatty) Shallots 5 bulbs Ginger 1 piece Fresh lime 3 pieces Wood ear mushrooms 100 gr Shiitake mushrooms 100 gr Banana leaves a little Cooking oil a little Fish sauce 2 tablespoons Salt 1 tablespoon Pepper 1 teaspoon Sugar/seasoning powder 1 teaspoon Ice cubes 100 gr
How to Prepare Gio Thu, Gio Tai
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Prepare the Ingredients
After purchasing the pig’s ear, snout, and tongue, rub them with 1 tablespoon of coarse salt and wash thoroughly, scraping off all the hair.
Put the meat into a pot filled with water, add a bit of ginger, and a few shallots to blanch briefly; shallots and ginger can help eliminate the odor of the meat. Once cooked, remove the meat and place it in a bowl of ice water, adding a few slices of lemon to keep the meat white and crispy, then cut into small pieces.
Soak the wood ear mushrooms and shiitake mushrooms in cold water for about 15 minutes to soften, rinse, drain, and cut into strips.
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Make Gio Thu
Marinate the sliced meat with pepper, sugar, seasoning powder, each 1 teaspoon and 2 tablespoons of good fish sauce. Marinate for 30 minutes.
Heat a pan over the stove, add a little cooking oil and heat it up, stir-fry the meat with the mushrooms and wood ear mushrooms over high heat, stirring constantly until just cooked, then remove from heat.
Line a mold with banana leaves, then add the stir-fried meat bit by bit, using a screw on the mold to press tightly.
Note: The tighter the pressed Gio, the tastier it is and the longer it will last.After pressing, let the sausage cool outside for about 1 day, then remove the mold, keeping it as a banana on the outside, and store it in the refrigerator to eat gradually.
You can keep the sausage in the refrigerator for about 1 week, depending on whether your sausage is tightly wrapped or not. When eating, cut the sausage into slices and then cut into bite-sized pieces.
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Final product
Jelly sausage, jelly ear has a crunchy texture from the wood ear mushrooms, shiitake mushrooms, and well-pressed meat, giving an immediate sensation of spiciness and a fragrant taste on the tip of the tongue.
The best way to enjoy jelly sausage is to eat it with pickled mustard greens, pickled onions, and dip it in delicious fish sauce mixed with a bit of ground pepper or a few slices of fresh chili!
2. Jelly sausage (recipe shared by a user)
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Giò thủ (recipe shared by a user) Serves 4
Pig’s head 1/2 piece Pig’s tongue 1 piece Pig’s leg 1 piece Red onion 5 bulbs Chopped red onion 50 gr Chopped garlic 4 tablespoons Ginger 1 piece Dried wood ear mushrooms 10 pieces Fish sauce 3 tablespoons Peppercorns A little Common seasoning A little (Pepper/ Sugar/ Salt/ Seasoning powder/ Monosodium glutamate)
Ingredient Images
How to make Giò thủ (recipe shared by a user)
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Prepare the ingredients
Use 1 tablespoon of salt to rub the pig’s head meat, pig’s ears, and pig’s leg. Then, use a knife to scrape off any remaining hair, wash it clean, and then drain in a basket.
Effective methods to eliminate the odor of pig’s head, ears, and legs- Method 1: To remove the odor from the pig, you can use a mixture of coarse salt and lemon to rub over the entire surface of the pig’s meat, then rinse with clean water and let it drain.
- Method 2: Another way to effectively remove the odor from pig meat is to use alum. Dissolve the alum in water and soak the head, ears, and pig’s leg for 5 – 10 minutes, then take it out. Use a knife to scrape the surface of the pig one more time to finish.
- Method 3: If you don’t have alum, salt, or lemon, you can use a little flour or tapioca starch to rub on the pig meat to eliminate the smell. Rub vigorously for about 5 minutes until you see bubbles, then wash the pig meat with clean water and let it drain.
Put the dried mushrooms in a bowl and soak in water for about 15 minutes to allow the mushrooms to soften. Remove the mushrooms, rinse them well, cut off the stems, and slice into strips about 1/3 of a finger length.
Put the peppercorns in a pan and roast over low heat for 4 – 5 minutes until fragrant. Peel the ginger and shallots, rinse them well, and crush them.
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Boil the head, ears, and pig trotters
Put the prepared head, ears, and pig trotters into a pot with the crushed ginger and shallots, 1/2 tablespoon of salt, and 1 tablespoon of seasoning, then boil over medium heat for about 10 – 15 minutes.
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Slicing meat
After boiling the meat until cooked, take the meat out and soak it in cold water for about 10 minutes to prevent it from darkening, then proceed to slice the entire boiled meat into thin pieces and put them into a bowl.
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Seasoning the meat
Add to the bowl of sliced meat 50g of minced shallots, 4 tablespoons of minced garlic, 2 tablespoons of seasoning powder, 1 tablespoon of sugar, 3 teaspoons of ground pepper, 1/2 tablespoon of monosodium glutamate, and 1/2 tablespoon of salt.
Use chopsticks or your hands to mix well and marinate for about 15 – 20 minutes to let the meat absorb the seasonings.
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Stir-frying meat
Divide the meat into 2 parts for easier stir-frying and stir-fry each part in turn.
Place a pan on the stove over medium heat, add the marinated meat and stir-fry for 5 – 10 minutes until the meat is hot and starts to release fat, then reduce the heat to low.
Add 1.5 tablespoons of fish sauce and stir continuously and evenly to allow the meat to release some fat; this will help the sausage stick together and become firmer after wrapping.
After stir-frying for 15 minutes on low heat, add 1/2 of the shredded wood ear mushrooms, stir for another 5 minutes, then turn off the heat.
Stir-fry the remaining meat in the same way.
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Wrapping Gio thu
Prepare empty plastic bottles (1.5-liter bottles), cut off the top half of the bottle, and insert a plastic bag inside.
When the stir-fried meat is still hot, immediately place it into the plastic bag inside the bottle to shape it. For each scoop of meat, sprinkle 3 – 4 peppercorns and use a pestle to press down so that the meat sticks together well.
Fill the bottle mold with meat until full, then tie the plastic bag shut. Wrap similarly until all the remaining meat is used up.
After wrapping, place the sausage in a cool place to cool down, then cut off the old plastic bag used for wrapping the meat and replace it with a clean new bag before placing it in the refrigerator. When ready to use, slice it into bite-sized pieces.
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Final product
The pork head meat is chewy, crispy, and firm, with not too much fat. The pork ear and wood ear mushrooms are crunchy, the seasoning is just right, and biting into a peppercorn brings a spicy kick. This dish can be enjoyed as a snack or served with bread, traditional rice noodle, or rice.
How to choose fresh ingredients
How to choose fresh pig head
- To choose a fresh pig head, you should select one that is of moderate size, with bright pink bones and a characteristic fragrant smell.
- You should avoid buying frozen pig heads, those with bruises on the skin or an unusual foul or fishy smell, as these may be old or spoiled pigs.
How to choose pig trotter
- When choosing pig trotter, you should select from the front legs, as the meat here is much softer and sweeter than that from the hind legs.
- Good pig trotter has firm meat fibers, is dry, light pink in color, and when pressed lightly, the meat should feel slightly sticky and elastic.
- You should not choose pig trotters that are too large, pale in color, or have a foul smell, as these are usually old trotters, and the meat will not be sweet or fragrant when eaten.
How to choose fresh pig tongue
- You should choose pig tongues of moderate size, about 1.5kg, as they will be more fragrant and tender when eaten.
- You should select pig tongues with bright red or pink colors, with the part near the throat having an even white color.
- You should not choose pig tongues that have an unusual smell, bruises, or sores, as these are signs of sick pigs.
How to choose quality dried wood ear mushrooms
- You should choose dried wood ear mushrooms that are large and thick, with the top surface being amber black and slightly glossy, while the underside is cream-colored.
- You should not choose mushrooms that are dark black or moldy, as these tend to be soft and mushy after soaking in water, making them unappetizing when eaten.
- Especially, do not process and eat fresh wood ear mushrooms as they contain harmful toxins that can negatively affect health.
How to preserve gio thu and gio tai
- After wrapping, gio thu must be placed immediately in the cool compartment of the refrigerator to be stored for 3 – 5 days. It should not be left too long as it will lose its aroma.
- After taking gio thu out and cutting it into pieces to eat, it must be wrapped tightly with plastic wrap before placing it back into the cool compartment; if not wrapped tightly, the gio will spoil quickly due to bacterial invasion.
- Avoid leaving gio thu and gio tai at room temperature for too long, as this will cause the gio to spoil quickly and become slimy.
Sister Lieu based on the recipe suggested by Tastetutorial.com and succeeded with the extremely delicious gio thu. She used a plastic bottle to make the mold for the gio thu more solid and convenient.
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That’s it, the steps to make the crispy, delicious gio thu for the family to enjoy are complete, really easy, right? Tastetutorial.com wishes you success. Get cooking right away, what are you waiting for?
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