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

Ingredient Substitutions

• Instead of Pork Meat (Hem): Ground pork (same weight)
• Instead of Pork Skin: Pork belly skin
• Instead of Granulated Sugar: Honey (use less)
• Instead of White Vinegar: Apple cider vinegar
• Instead of Red Food Coloring: Beet juice (natural)
• Instead of Salt: Sea salt
• Instead of White Cooking Wine: Dry sherry
• Instead of Garlic Powder: Fresh minced garlic (increase amount)
• Instead of Ground Black Pepper: White pepper
• Instead of Chicken Seasoning Powder: All‑purpose seasoning
• Instead of Fresh Garlic: Garlic paste (1 tsp)
• Instead of Rice Vinegar (for garlic soak): Apple cider vinegar
• Instead of Sugar (for garlic soak): Honey (½ tsp)
• Instead of Vegetable Oil: Canola oil
• Instead of Dried Chili Flakes: Fresh sliced chili

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Measuring Cup
• Large Pot
• Frying Pan or Wok
• Tongs (optional)
• Zip‑Lock Freezer Bag (large)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use fresh pork skin from a butcher; it has a cleaner flavor than frozen skin.
• Slice both meat and skin as thinly as possible for a uniform texture.
• If you like a brighter pink color, add a few more drops of food coloring, but it’s optional.
• Press the mixture firmly in the bag; a tighter log yields a firmer final product.

Troubleshooting

Storage

Refrigerator: Store the sealed nem in the fridge for up to 5 days.

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

Room temperature: Not recommended; may spoil after a few hours.

Make-Ahead Tips

• Marinate the meat the night before for deeper flavor.
• The nem can be fully prepared and chilled a day ahead; keep sealed in the fridge.
• If you plan to freeze, wrap the chilled log tightly in plastic wrap before placing in a freezer bag.