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Vietnamese Cured Pork (Ham & Pork Skin)
A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.
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Critical Success Points
- • Marinating the ham for at least 8 hours
- • Blanching pork skin for only 15 seconds
- • Cooking the ham‑skin mixture gently without over‑drying
- • Pressing the mixture firmly into the dish
- • Chilling the set pork for a minimum of 4 hours
- • Rolling the remaining mixture tightly and chilling again
Safety Warnings
- • Handle hot water and boiling liquid with care to avoid burns.
- • Ensure pork skin is fully cooked during the brief blanch to eliminate any raw texture.
- • Use a sharp knife cautiously; keep fingers tucked away.
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