Vietnamese Jambon Meat (Thịt Nguội Jambon) Recipe

 

Ingredients

8 oz. Multipurpose Meat

1 lb. Pork Lion

1.5 lb. Pork Skin 

     Make sure you have at least 1 Pork Skin 

    that is large about the size of 10x10 or  

    larger.

1 Tbsp. Garlic Powder

3 tsp. Sugar

1 Tbsp. Fish Sauce

1 tsp. Mushroom Seasoning

1 Tbsp. Black Pepper Corn

1 Tbsp. Ground Black Pepper

1/2 cup Vinegar

1 Tbsp. Kosher Salt

Annatto seed Oil

Fill a bowl with water.  Add in some Salt. Add in some Vinegar. Add in 1.5 lb. Pork Skin. Clean the Pork Skin by scraping the skin. Rinse with water and set aside. 

Fill a pan with some water. Boil Pork Skin except for the largest Pork Skin for about 20 minutes and remove from the water. Let it cool and cut some Pork Skin into small pieces. Remember to save 1 large Pork Skin to use later as a wrapper. 

Cut 1 lb. Pork Lion into cubes. Place into a bowl.  Add in 8 oz. Multipurpose Meat.  Add in 1 Tbsp. Garlic Powder. Add 3 tsp. Sugar.  Add 1 tsp. Mushroom Seasoning. Add 1 Tbsp. Ground Black Pepper. Add 1 Tbsp. Kosher Salt. Add 1 Tbsp. Fish Sauce. Add 1 Tbsp. Black Pepper Corn. Add in the cut up Pork Skin.  Mix well and let it marinate for 1 hour. 

Now take the large uncooked Pork Skin.  Make sure it’s a large piece of Pork Skin.  Layout and  spread some Annatto Seed Oil on the outside of the skin.  Turn to the other side.  After 1 hour of marinating the meat mixture.  Place it inside the Pork Skin.  Roll and wrap.  Then wrap it with plastic wrap. Use about 4-5 layers of plastic wrap to make sure it’s secure the meat inside the Pork Skin.  Use a string and tie the meat together. 

Use a toothpick to poke around the meat. Steam for about 1 hour and 30 minutes.  Add more water to the steamer as needed. 

After you’re done steaming, remove and let it cool completely. Place in the refrigerator overnight.  Next day, remove the string and plastic wrap.  Cut into slices and enjoy.  You can eat it as is or make a banh mi with it.