Fermented Pork from Ham

Ingredients

• 250 g Pork Skin (defrosted, shredded, cut into small pieces)
• 30 g Fresh Ginger (peeled and sliced)
• 50 ml White Wine (dry, used to deodorize pork skin)
• 150 g Sugar (granulated)
• 6 g Salt (fine table salt)
• 250 ml Red Wine Vinegar (6% acidity, whole bottle used)
• 1 ml Food Red Coloring (use sparingly, about 1/5 tsp)
• 500 g Ham (unsmoked, pre‑sliced) (cut into half then into thin threads)
• 2 tbsp Cooking Oil (neutral oil such as vegetable or canola)
• 10 g Garlic (for stir‑fry) (minced)
• 40 g Fish Sauce (adjust to taste)
• 150 ml Water (for cooking skin) (plain water)
• 8 g Roasted Rice Powder (toasted rice flour)
• 5 g Fresh Chili (about 3 chilies, minced, seeds removed)
• 20 g Garlic (for ham mixture) (minced finely)
• 10 g Whole Peppercorns (crushed)

Instructions

1. Defrost Pork Skin

   Place the frozen shredded pork skin in the refrigerator or under cold running water until fully thawed.

   Time: PT30M

2. Boil Water with Ginger

   In a pot, combine 1 L water and 30 g peeled ginger slices. Bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

3. Add White Wine

   Add 50 ml dry white wine to the boiling ginger water and let it return to a boil.

   Time: PT2M

   Temperature: 100°C

4. Blanch Pork Skin

   Add the thawed shredded pork skin to the boiling liquid. Boil quickly for about 1 minute while stirring to loosen the strands.

   Time: PT1M

   Temperature: 100°C

5. Rinse and Cut Skin

   Drain the skin in a sieve, rinse under cold running water until clear, then pat dry. Use scissors or a knife to cut the strands into small bite‑size pieces to prevent clumping.

   Time: PT5M

6. Prepare Sugar‑Salt Solution

   In a bowl, dissolve 150 g sugar and 6 g salt in 150 ml boiling water (or room‑temperature water) until fully dissolved.

   Time: PT5M

7. Slice Ham into Threads

   Take the 500 g pre‑sliced ham, cut each slice in half, then slice into thin threads (similar to shredded meat).

   Time: PT10M

8. Marinate Ham and Skin in Vinegar

   In a large bowl combine the 250 ml red wine vinegar, the sugar‑salt solution, 1 ml food red coloring, then add the ham threads and the boiled pork skin. Cover tightly with plastic wrap and let sit at room temperature for 3 hours (or overnight in the fridge).

   Time: PT3H

9. Drain Marinated Mixture

   After soaking, pour the mixture into a sieve and let excess vinegar drain completely.

   Time: PT5M

10. Stir‑Fry Garlic

    Heat 2 tbsp cooking oil in a pan over medium‑high heat. Add 10 g minced garlic and sauté until fragrant, about 2 minutes.

    Time: PT2M

    Temperature: medium‑high

11. Add Boiled Skin

    Add the drained pork skin to the pan and stir‑fry for another 2 minutes so the skin absorbs the oil and garlic flavor.

    Time: PT2M

    Temperature: medium‑high

12. Season with Fish Sauce

    Pour in 40 g fish sauce, stir evenly and cook for 1 minute on medium heat.

    Time: PT1M

    Temperature: medium

13. Simmer with Water

    Add 150 ml water, bring to a gentle simmer and cook for 5‑7 minutes (≈6 minutes) until the skin becomes soft and the liquid reduces.

    Time: PT6M

    Temperature: medium (≈90°C)

14. Add Red Coloring (Optional)

    Stir in a few more drops of food red coloring if a brighter hue is desired.

    Time: PT1M

15. Prepare Ham Seasoning

    In a bowl combine 8 g roasted rice powder, 5 g minced fresh chili (seeds removed), 20 g minced garlic, and 10 g crushed whole peppercorns. Mix well.

    Time: PT5M

16. Combine Ham with Cooked Skin

    Add the cooked pork skin to the seasoned ham mixture. Using gloves, mix thoroughly so the skin sticks to the ham threads.

    Time: PT2M

17. Bag and Remove Air Bubbles

    Transfer the combined mixture into a sealable plastic bag or tray. Flatten, then gently beat the bag to expel air bubbles. Fold the bag, turn it upside‑down, and flatten again.

    Time: PT5M

18. Press and Chill to Firm

    Place a heavy board or weight on top of the bag/tray and refrigerate for 8 hours (or 4‑8 hours) until the fermented pork becomes firm.

    Time: PT8H

19. Slice and Serve Cold

    Remove the firm block from the bag, slice into desired thickness, and serve cold. Optionally wrap each slice with a piece of garlic, chili and a laksa leaf for presentation.

    Time: PT5M

Nutrition Facts

Calories

739

Protein

30 g

Carbohydrates

40 g

Fat

75 g

Fiber

0.5 g