Nem Chua Vietnamese Recipe

Nem Chua Recipe Vietnamese Fermented/Cured Pork

WEBJan 23, 2010 · Put something flat and heavy on top to press it down–you want a nicely packed nem chua. Allow the nem chua to cure in the …

1. Line a square 8-9" cake pan with plastic wrap and set aside. Rinse and soak the whole white peppercorns in hot water for 30 min, then drain dry. The pork skin (bi) typically comes frozen so first defrost that or simply rinse in cool water and squeeze out excess water, drain and allow to dry.
2. Add the pork, minced garlic, sugar, and salt to the food processor. Churn until it becomes a sticky smooth paste, scrapping the down the sides intermittently. Add food coloring if you desire. Blend until smooth and uniform color.
3. Remove to mixing bowl and work in the pork skin until evenly distributed. Add the two packages of nem seasoning and mix well. Transfer to the lined cake tray. Using your hands spread the mixture until an even layer forms. Add the slivers of garlic and chili, arranging it in a roll. Add 1-2 peppercorns to each sliver of garlic and chili. Cover with plastic wrap and then find another container roughly the same size and place on top. Add something heavy to press down and refrigerate. Nem should be ready in 24 hrs. Remove the weights and cut into individual pieces making sure each piece has a sliver of garlic, chili, and peppercorn. Wrap in plastic wrap and keep refrigerated up to 1 week.

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