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Nem Chua (Fermented Pork) Made with Pork Skin (No Powder)
A traditional Vietnamese fermented pork roll prepared without any meat powder. The recipe uses fresh pork meat (hem) and pork skin, marinated in vinegar, sugar, and spices, then shaped and chilled. It’s safe for children and the elderly because it’s cooked, not raw fermented, and can be eaten right away. Perfect for Tết celebrations.
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Cost Breakdown
Critical Success Points
- • Marinating the pork meat for 30 minutes
- • Blanching the pork skin briefly
- • Combining meat and skin while the pan is still hot
- • Pressing the mixture tightly in a zip‑lock bag before chilling
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces.
- • Cook pork to an internal temperature of at least 71 °C (160 °F).
- • Be careful when blanching skin – water is boiling.
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