Pork jelly (Thit đông)

In the culinary tradition of northern Vietnam, the dishes prepared for the New Year are composed of the famous sticky rice cake stuffed with pork and bean paste mung square (bánh chưng), boiled chicken (gà Luoc) pork jelly (thịt đông), soy noodles with chicken giblets (mine long gà), mortadella (giò LUA), pickled white onions (DUA hành), sticky rice to fruit "GAC" ( Xoi GAC).

We have the pleasure to present you the recipe for pork jelly (Thit đông), one of the traditional dishes to the Tet holiday.

For 6 servings. Preparation: 30 minutes. Cooking: 70 minutes

Ingredients:

• 
  
• 450 g pork hock, washed, boneless, drained
• 200 g of pork rind, washed, drained
• 14 g black mushrooms, softened in warm water 20 minutes
• ½ coffee spoon of sugar, according to taste
• 2 coffee spoon of dried seasoning, to taste
• 2 soup spoon of fish sauce sauce
• ½ coffee spoon of salt
• ½ coffee spoon of ground pepper
• ½ tablespoon of whole peppercorns coffee

Production :

1. Cut the meat into hock pieces of 1x2x3 cm, and the rind into pieces of 2x3 cm.
2. In a large casserole dish, marinate the pork rind ½ coffee spoon of salt, 1 soup spoon of fish sauce sauce and ½ coffee spoon of sugar. Mix well and let stand for 20 minutes.
3. Cut off and discard stalks black mushrooms, cut into chunks
4. Pour a liter of water in the pot, bring to boil. Water should well cover the amount of meat. Bake for one hour. Occasionally remove the scum.
5. Add the black fungus, stir well. Bring to the boil. Season with 2 spoons of coffee dehydrated seasoning to taste.
6. Remove from heat. Add some pepper and pepper gain. Mix well.
7. Pour into bowls. Let cool. Put the bowl in the refrigerator. The meat is ready for consumption when it is completely cooled.
8. Turn a bowl of meat jelly on a plate, cut into slices. Serve with white rice, pure fish sauce spicy sauce and pickled vegetables such as cabbage in brine, the pickled gherkins, spring onions in brine etc ...