Cost Breakdown

Critical Success Points

• • Trim and slice ham carefully to remove tough skin.
• • Marinate ham overnight for full flavor and safety.
• • Blanch pork skin briefly to sanitize without losing crunch.
• • Do not overcook pork skin when sautéing.
• • Chill nem thoroughly to set before cutting and wrapping.

Safety Warnings

• • Always use cooked ham, not raw pork, to avoid foodborne illness.
• • Blanch pork skin at 50°C only briefly; do not use boiling water.
• • Use gloves when handling and wrapping for hygiene.