Nem Chua (Fermented Pork) Made with Pork Skin (No Powder)

Ingredients

• 1 pound Pork Meat (Hem) (trimmed, cut into thin strips)
• 200 grams Pork Skin (remove any fat, cut into thin strips)
• 1/4 tablespoon Granulated Sugar
• 1/4 cup White Vinegar (prefer rice vinegar for milder flavor)
• 2 drops Red Food Coloring (optional, for traditional pink hue)
• 1 teaspoon Salt
• 1/2 teaspoon White Cooking Wine
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Chicken Seasoning Powder (Vietnamese “bột nêm gà”)
• 5 cloves Fresh Garlic (minced; about 50 g)
• 4 teaspoon Rice Vinegar (for garlic soak)
• 1 teaspoon Sugar (for garlic soak)
• 1 tablespoon Vegetable Oil (for stir‑frying)
• 1 teaspoon Dried Chili Flakes (optional, for heat)

Instructions

1. Prepare Pork Meat

   Trim the pork meat (hem) and slice it into very thin strips, about 2‑3 mm thick. Set aside in a large mixing bowl.

   Time: PT5M

2. Prepare Pork Skin

   Remove any fat from the pork skin, rinse thoroughly, pat dry, and slice into thin strips the same width as the meat. Keep the strips separate.

   Time: PT10M

3. Marinate the Meat

   In the bowl with the meat, add 1/4 tbsp sugar, 1/4 cup white vinegar, and 2 drops red food coloring (optional). Mix until evenly coated. Cover and let marinate for 30 minutes at room temperature.

   Time: PT30M

4. Blanch the Pork Skin

   Bring a pot of water to a gentle boil. Add 1/2 tsp salt and 1/2 tsp white cooking wine. Drop the pork‑skin strips into the boiling water for 1‑2 minutes until they turn opaque, then drain and set aside.

   Time: PT5M

   Temperature: Boiling

5. Season the Blanched Skin

   In a small bowl combine 1/2 tsp vinegar, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp white cooking wine. Toss the blanched skin strips with this mixture and let sit for 5 minutes.

   Time: PT5M

6. Prepare Garlic Soak

   Combine 4 tsp rice vinegar, 1 tsp sugar, and the minced fresh garlic in a small bowl. Let sit for at least 10 minutes (or overnight) so the garlic becomes slightly pickled.

   Time: PT10M

7. Stir‑Fry the Meat

   Heat 1 tbsp vegetable oil in a pan over medium‑high heat. Add the marinated pork meat and stir‑fry for about 5 minutes until the meat is just cooked through. Add the pickled garlic (including its liquid) and dried chili flakes, stir for another minute.

   Time: PT7M

   Temperature: Medium‑high

8. Combine Meat and Skin

   Turn off the heat. Immediately add the seasoned pork skin strips to the pan and toss quickly so the skin coats with the meat juices. The residual heat will bind the skin and meat together.

   Time: PT2M

9. Add Final Seasonings

   Sprinkle 1 tsp garlic powder, 1 tsp ground black pepper, 1 tsp chicken seasoning powder, and 1/2 tsp salt over the mixture. Stir until evenly distributed.

   Time: PT1M

10. Shape the Nem

    Place a large zip‑lock freezer bag on a clean surface. Spoon the meat‑skin mixture into the bag, spreading it evenly. Press gently to remove air pockets, then twist the open end of the bag to compact the mixture into a firm log. Seal the bag.

    Time: PT5M

11. Chill to Set

    Place the sealed bag (or wrapped log) in the refrigerator for at least 1 hour, or up to overnight, until the nem becomes firm and the flavors meld.

    Time: PT1H

    Temperature: 4°C

12. Serve

    Remove the nem from the bag, slice into 1‑inch thick rounds, and serve immediately. It can be eaten plain or with fresh herbs, sliced chilies, and a drizzle of extra vinegar if desired.

    Time: PT5M

Nutrition Facts

Calories

514

Protein

30 g

Carbohydrates

10 g

Fat

35 g

Fiber

0 g