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Fermented Pork from Ham
A homemade Vietnamese‑style fermented pork made from pre‑sliced ham and shredded pork skin. The skin is boiled, marinated in red wine vinegar with sugar and salt, then mixed with seasoned ham threads, pressed, and chilled until firm. Served cold as a snack or appetizer, optionally wrapped with garlic, chili and laksa leaves.
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Cost Breakdown
Critical Success Points
- • Defrost pork skin completely
- • Marinate ham and skin in vinegar for at least 3 hours
- • Cook pork skin until soft but not over‑cooked
- • Press and chill the mixture for 8 hours to achieve firm texture
Safety Warnings
- • Handle raw pork skin with separate utensils to avoid cross‑contamination
- • Use gloves when mincing chili to prevent skin irritation
- • Hot oil can splatter; keep face away while stir‑frying
- • Ensure the fermented pork is stored at ≤4°C to prevent spoilage
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