Vietnamese Cured Pork (Ham & Pork Skin)

Ingredients

• 1.5 pounds Cooked Ham (cooked, sliced leftover ham)
• 2 cups Water (for brine)
• 0.25 cups White Vinegar (for brine)
• 2 tablespoons Granulated Sugar (for brine)
• 1 pound Pork Skin (cooked pork skin, cleaned)
• 1 tablespoon Black Peppercorns (lightly smashed)
• 1 tablespoon Salt (for boiling water)
• 0.25 cup Vietnamese Coriander (fresh leaves, chopped for garnish)
• 2 pieces Red Chili (thinly sliced for garnish)
• 2 cloves Garlic (thinly sliced for garnish)

Instructions

1. Prepare Brine

   In a large bowl combine water, white vinegar, and granulated sugar. Stir until the sugar is completely dissolved.

   Time: PT5M

2. Cut Ham and Marinate

   Cut the cooked ham into bite‑size pieces, add them to the brine, ensure they are fully immersed, cover with plastic wrap and refrigerate.

   Time: PT10M

3. Drain Ham

   After at least 8 hours (up to 24 hours) in the brine, transfer the ham to a colander and let it drain for 15 minutes.

   Time: PT15M

4. Smash Peppercorns

   Place black peppercorns in a resealable plastic bag and lightly crush them with a rolling pin or the flat side of a knife.

   Time: PT5M

5. Blanch Pork Skin

   Bring a large pot of water to a rapid boil, add a tablespoon of salt, then add the pork skin. Swirl for exactly 15 seconds, then quickly drain and rinse under cold water several times.

   Time: PT2M

   Temperature: boiling

6. Dry Pork Skin

   Spin the rinsed pork skin in a salad spinner to remove excess water, or toss in a colander a few times.

   Time: PT2M

7. Process Pork Skin

   Place the dried pork skin in the food processor and pulse six quick times until coarsely chopped.

   Time: PT1M

8. Process Ham

   Divide the drained ham into two‑three batches and pulse in the food processor for 45 seconds to 1 minute until finely chopped but not pureed.

   Time: PT2M

9. Cook Mixture

   In the same pot over low to medium heat combine the processed ham and pork skin. Stir constantly for 3‑4 minutes until the mixture is moist and heated through. If it looks dry, add up to 2 tablespoons of water.

   Time: PT4M

   Temperature: medium heat

10. Add Peppercorns

    Stir the lightly smashed peppercorns into the hot mixture and toss quickly.

    Time: PT1M

11. Press Into Dish

    Transfer one cup of the mixture into an 8×8 square baking dish, spread evenly, and repeat until four cups are used. Press firmly with a spatula, then run the spatula across the top applying strong pressure to compress the mixture.

    Time: PT5M

12. Chill Set

    Cover the dish with plastic wrap and refrigerate for at least 4 hours until fully set.

    Time: PT4H

13. Form Rolls

    Place three 1/4‑cup portions of the remaining mixture onto a sheet of plastic wrap, shape each into a log, roll tightly, and give a couple of quick spins to tighten. Place the log on a second sheet of plastic wrap with Vietnamese coriander, sliced red chilies, and garlic, then roll up tightly into a roll. Repeat to make four rolls.

    Time: PT10M

14. Chill Rolls

    Wrap the rolls in plastic wrap and refrigerate for at least 4 hours to set.

    Time: PT4H

15. Slice Cured Pork

    Run a sharp knife around the edges of the chilled block, then cut into 1‑inch squares.

    Time: PT5M

16. Garnish & Serve

    Top each square with a coriander leaf, a slice of red chili and a slice of garlic. Slice the rolls thinly and serve alongside the squares as appetizers.

    Time: PT5M

Nutrition Facts

Calories

190

Protein

16 g

Carbohydrates

2 g

Fat

14 g

Fiber

0 g