Pauline Nguyen, Luke Nguyen, Mark Jensen

Cured Pork

Name: Cured Pork (New Chua)
Yield: Serves 10. This is a component of banh cuon cha lua nem chua and is also enjoyed as an appetizer. (It is great with cold beer!)
Cuisine: Vietnamese
Ingredients: 500 g (1 lb 2 oz) pork leg, finely minced (ground); ½ teaspoon cracked black pepper; 4 garlic cloves, finely sliced; 4 bird’s eye chillies, finely sliced lengthways; 10 Vietnamese mint leaves; 250 g (9 oz) pork skin (pre-cooked and cut variety); ½ bag nem powder (from Asian supermarkets); 2 tablespoons sugar; ½ teaspoon salt

New Chua

Preparation info

Serves
10
. This is a component of and is also enjoyed as an appetizer. (It is great with cold beer!)

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

500 g (1 lb 2 oz) pork leg, finely minced (ground)
250

Asia
Vietnam
Starter
Southeast Asia
Gluten-free

Method

Ask your butcher to mince the pork leg as finely as possible (it’s best to put it through the mincer at least 3 times). In a large bowl, combine the pork leg, pork skin, nem powder, sugar, salt and pepper. Mix well and knead the ingredients together, occasionally lifting the mix and throwing it down hard into the bowl. This slightly aerates the mix and gives the desired texture.