dinner · dairy-free · gluten-free
Thịt đông (pork aspic)
Northern Tết dish of pork hock and wood ear simmered and set into a clear savory jelly.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch pork hock and shoulder 5 minutes; rinse.
-
2
Fry shallots, add pork, fish sauce and pepper and toss 5 minutes.
-
3
Add water, bring to a gentle simmer, skimming often to keep the broth clear; cook until tender, 1.5–2 hours.
-
4
Add wood ear for the last 10 minutes; season.
-
5
Ladle meat and broth into bowls, add carrot flowers, cool, then refrigerate until set; skim the fat and serve cold with rice and pickles.
