How to make green chili pork skin and ear sausage for Tet

(Dan Tri) - You can apply Ms. Anh Thu's recipe for green chili pork skin and ear sausage to have a delicious and unique dish for Tet.

During traditional Tet holidays, besides familiar dishes such as banh chung, jellied meat, or pickled onions, green chili pork skin and ear rolls stand out as a unique choice with a spicy, crunchy, and attractive flavor.

This dish not only brings novelty to the table but is also a way for you to impress your family and guests.

If you want to try this dish, you can refer to the detailed recipe of Ms. Tran Thi Anh Thu (31 years old, in Hanoi ), to make this dish at home:

* Ingredient

- 600g minced pork

- 1 pig ear

- 300g pork skin

- 6 dong leaves

- Tying straps

- Green chili (to taste)

- 1/2 teaspoon seasoning

- 1/2 teaspoon sugar

* How to do

- Step 1: Prepare ingredients

+ Pork skin: Shave off hair, cut off all fat.

+ Pig ears: Wash with lemon juice and salt to remove odor.

+ Boil pig skin and ears: Boil pig skin and ears with shallots and ginger to increase the aroma and remove unpleasant odors. Once cooked, remove and immediately place in a bowl of ice water to make them crispy.

- Step 2: Slice the skin and pig ears very thinly, size depends on preference.

- Step 3: Mix well the pork skin, pig ears, minced pork, chopped green chili, seasoning powder and sugar. Put the mixture in the freezer for 30 minutes to set.

- Step 4: Place the dong leaves on the table, put the mixture in the middle, then wrap it tightly like how you wrap banh tet. Roll it back and forth to make the ham round.

- Step 5: Steam the ham at 100⁰C for 60 minutes.

- Step 6: When the ham is cooked, put it in the refrigerator for 5 to 6 hours to let the ham take shape and become delicious and chewy.

- Step 7: Slice the ham into thin slices, dip in sweet and sour fish sauce, and serve with herbs for added flavor.

Photo: Anh Thu

Dantri.com.vn

Source: https://dantri.com.vn/doi-song/cach-lam-gio-bi-tai-ot-xiem-xanh-la-mieng-don-tet-20250116160111544.htm