Fermented Spicy Beef with Pork Skin

Ingredients

• 1 kg Beef Sirloin (thinly sliced into 3‑5 mm strips)
• 200 g Pork Skin (thin strips, cleaned)
• 5 cloves Garlic (finely minced)
• 3 tablespoons Dried Chili Flakes (adjust to heat preference)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Sugar (white granulated)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1 bunch Vietnamese Coriander (Rau Ram) (leaves used for wrapping)
• 5 Fresh Red Chili (whole, sliced thin for wrapping)

Instructions

1. Slice the Beef

   Place the beef on a clean cutting board and slice it into thin strips about 3‑5 mm wide. Keep the strips uniform for even fermentation.

   Time: PT10M

2. Prepare Pork Skin

   Trim any excess fat from the pork skin, then cut it into thin strips similar in size to the beef.

   Time: PT5M

3. Mince Garlic and Chili Flakes

   Finely mince the garlic cloves. Measure out the dried chili flakes.

   Time: PT5M

4. Combine Seasonings

   In a small bowl, mix soy sauce, sugar, salt, black pepper, and chili flakes until the sugar dissolves.

   Time: PT5M

5. Mix Meat and Seasonings

   Add the beef strips, pork‑skin strips, and minced garlic to the large mixing bowl. Pour the seasoning mixture over and toss thoroughly until every piece is coated.

   Time: PT5M

6. Ferment

   Transfer the seasoned meat into the airtight container, press down firmly, and place the weight on top to keep the meat submerged. Seal the container and refrigerate at 4 °C (39 °F) for 48 hours.

   Time: PT48H

   Temperature: 4°C

7. Shape the Fermented Meat

   After fermentation, remove the meat and shape it into small sausages, squares, or rectangles about 5 cm long.

   Time: PT5M

8. Wrap with Garlic‑Chili and Coriander

   Take a slice of fresh red chili and a leaf of Vietnamese coriander, place it on top of each piece, and gently wrap it around the meat.

   Time: PT5M

9. Final Storage

   Place the wrapped pieces back into the airtight container and keep refrigerated. They can be enjoyed immediately or stored for up to 2 weeks.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

18 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef Sirloin: Beef flank, Beef round
• Instead of Pork Skin: Pork cracklings
• Instead of Garlic: Garlic paste
• Instead of Dried Chili Flakes: Fresh chopped chilies, Sichuan pepper
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sugar: Honey, Brown sugar
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Vietnamese Coriander (Rau Ram): Thai basil, Cilantro
• Instead of Fresh Red Chili: Jalapeño, Serrano

Equipment Needed

• Cutting Board
• Sharp Chef Knife
• Mixing Bowl
• Spatula or Wooden Spoon
• Airtight Fermentation Container
• Weight (small plate or clean stone)
• Plastic Wrap
• Small Plate for Wrapping (optional)

Critical Steps — Do Not Skip

• Slicing the beef thinly and uniformly.
• Ensuring the fermentation container is airtight and kept at 4 °C.
• Pressing the meat down with a weight to keep it submerged.

Chef Tips from the Video

• Partially freeze the beef before slicing for cleaner cuts.
• Use a small zip‑lock bag filled with water as a weight if you lack a proper press.
• For a smoky twist, lightly sear the shaped pieces on a hot pan for 30 seconds before serving.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container at 4 °C.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• The fermented beef improves in flavor after 3‑4 days; make it a few days ahead of your gathering.
• Use a sterilized jar to extend shelf life.