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Quick Fermented Pork Sausage (Nem Chua)
A fast‑track version of traditional Vietnamese nem chua made with pork, smoked ham, and pork skin, marinated in red wine vinegar and sugar, then pressed and fermented overnight for a tangy, slightly sweet, and delightfully chewy appetizer.
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Critical Success Points
- • Marinating the smoked ham in vinegar‑sugar brine for at least 6 hours.
- • Boiling the pork skin just enough to soften without losing its binding ability.
- • Pressing the mixture firmly into the tray to eliminate air pockets.
- • Fermenting in a consistently cold refrigerator for 10‑12 hours.
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Keep the fermented sausage refrigerated at all times after the initial fermentation.
- • Do not consume if the sausage develops an off‑odor, mold, or excessive slime.
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