Vietnamese Sausage Ham with Pork Skin (Giò bi) Recipe

 

Ingredients

2 lb. Pork

Garlic Cloves

Shallots

1/2 cup Tapioca Starch

2 tsp. Mushroom Seasoning

1 Tbsp. Olive Oil

2 Tbsp. Fish Sauce

1 tsp. Ground Black Pepper

1 tsp. Baking Powder

1/2 lb. Pork Skin

Salt 

Vinegar

Garlic/Shallots

1/3 cup Black Peppercorn (soaked overnight in water)

Banana Leaves + Strings

Cut 2 lb. Pork into smaller pieces.  Place in the food processor and add in 4 Garlic Cloves and 2 Shallots.  Process until it’s finely chopped and place in a bowl. 

Marinate the pork. Add in 1/2 cup Tapioca Starch. Add 2 tsp. Mushroom Seasoning. Add 1 Tbsp. Olive Oil. Add in 2 Tbsp. Fish Sauce. Add 1 tsp. Ground Black Pepper. Add 1 tsp. baking powder. Mix and set aside for 1 hour. 

Prepare the Pork Skin

Clean 1/2 lb. Pork Skin.  Use Salt and Vinegar.  Rinse and scrub the skin. Boil some water and add in Garlic, Shallots and a pinch of Salt.  Boil the Pork Skin until it becomes translucent.  Prepare a bowl of ice water.  Remove the Pork Skin from the boiling water into the ice water.  Take out and let it air dry for a few minutes. Cut into small slices and rinse the skin again.  Let it air dry and set aside. 

After you 1 hour, place the marinated pork back into the food processor and process again for a few seconds.  Then add in the Black Peppercorn and Pork Skin.  Process for a few seconds.  Place on banana leaves and wrap it up. When you’re done wrapping the ham, place in steamer for 1 hour and 30 minutes. 

Let the ham cool completely and place in the refrigerator overnight. Next day you can cut and enjoy with your meal.