Description

Transform simple pork parts like ears, tongue, snout, and other parts of the pig’s face into something flavorful and unique. It’s chewy, crunchy, and packed with flavor—a must-have dish for Tết, as an appetizer, or as a filling for Vietnamese sandwiches (Bánh Mì).

Ingredients

Units Scale

Pork

1 1/2 lbs pork ear
1 1/2 lbs pork tongue
1 lb pork snout (see notes)
2 oz dried woodear mushroom

For Cleaning Pork

1 tablespoon coarse sea salt
1 tablespoon Shaoxing cooking wine
2 tablespoons all-purpose flour (or any flour)
2-inch fresh ginger (no peel, slice into coins and give it lightly smashed)
1 shallot (peel, slice into thick wedges)

For Pan Frying

2 tablespoons neutral oil
1 shallot (finely diced)
4 large garlic cloves (finely diced)
1/2 cup water (as needed)
1 teaspoon fine sea salt
3 teaspoons fish sauce
2 teaspoons chicken bouillon powder
2 teaspoons granulated sugar
2 teaspoons black pepper (coarsely ground)

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Instructions

Clean the pork thoroughly: Rub the pork meat with coarse salt, cooking wine, and flour, making sure to work the ingredients thoroughly into the meat. Rinse thoroughly and drain well.
Parboil the pork: Fill a large pot with water. Add the ginger and shallot wedges) to the pot and bring it to a boil. Add the cleaned pork and simmer over medium heat for 30 minutes. Remove the pork from the water. If using tongue, allow it to cool until manageable, then cut off the white outer layer. Slice everything into thin pieces and set aside.
Prepare the woodear fungus: Place the woodear fungus in a large bowl and cover it with plenty of water. Let it soak for 30 minutes until fully hydrated. Once hydrated, squeeze out the excess water, rinse, and drain well. Remove any hard knots (usually found at the center of whole woodear mushrooms), then roughly chop the fungus and set it aside.
Stir-fry and season: Heat a large skillet with oil over medium heat. Add the pork tongue or any meaty pieces first. Stir-fry for 5 minutes, adding a bit of water as needed. Then add the pork snout and ear, stirring for another 5 minutes. Next, add the woodear mushrooms and all the seasonings. Continue stir-frying for about 5 more minutes, for a total stir-fry time of 15 minutes.
Roll into logs: Divide the cooked pork mixture into four portions while still warm. Transfer each portion to a large sheet of aluminum foil. Roll the foil tightly into a log, twisting one end while shaping the log evenly, then twisting the other end to seal. Wrap each log in plastic wrap, using the wrap to further tighten the log. Repeat with the remaining portions.
Chill: Transfer the wrapped logs to the refrigerator and let them set for at least 5 hours, or overnight for best results.
Serve: When ready to serve, fully unroll the logs and slice them into thick coins. Then, cut each coin into wedges for smaller portions. Serve chilled or at room temperature.

Notes

If you can’t find pork snout or prefer not to use it, substitute it with boneless pork hocks to make the head cheese meatier.

Prep Time: 5 hours
Cook Time: 45 minutes
Category: side dish, appetizer
Method: Stovetop
Cuisine: Asian, Vietnamese