Cook: Homemade Chả Lụa
Preparation time: 2 hours
Steaming time: 1 hour
Cooling time: 4 hours
Total time: 7 hours
Servings: 2 loaves
Ingredients
1 lb. of pork shoulder butt country style ribs (no bones)
4 oz. of pork fat
1 tsp. of tapioca starch
1 tsp. of baking powder
1/4 tsp. of msg
1 tbsp. of fish sauce
1/2 tsp. of sugar
1/2 tsp. of onion powder
3 oz. of ice water
Step 1: Wash the Meat and Fat
Thoroughly wash and pat dry meat and fat. Freeze for 1 hour.
Step 2: Preparation (with food processor)
Cut meat and fat into cubes. While working with one half, keep the other half in the freezer for 5 minutes, then down to the chiller for 10 minutes.
In the food processor, blend the first half 15 seconds at a time, resting for 1 minutes in between (or until the processor motor gets cool down). Blend 8 times (total of 120 seconds), adding 1 oz. of ice water every 2 times.
Note: The purpose of this process is keep the meat temperature at lower 39°F at all times. Alternatively, if this process takes too long (while waiting for processor to cool off), put the bowl into freezer for 5 minutes then chiller for 10 minutes.
Put the blended meat into freezer for 5 minutes then chiller for 10 minutes and repeat while blending the second half of meat by the same method.
Step 3: Preparation (with hand mixer)
Put all blended meat and fat (with the temperature always lower than 39°F) into mixer bowl together with the rest of ingredients, briefly mix by a spoon. With the hand mixer, using dough hooks, mix at speed no. 6 for 3 minutes. Place the bowl into freezer for 2 minutes. Repeat 3 times until the mixture is fine.
Step 4: Wrap and Steam
Wrap the mixture into 2 loaves with aluminum foil, press to ensure no big bubbles inside the loaves. Put the wrapped loafs into freezer for 15 minutes.
Put the loafs on a plate, then steam for 45–60 minutes on low heat (from cold water) until the center of the loaves reach 180°F.
Turn off stove, leave loaves inside the pot to slowly cool off.
Step 5: Store and Serve
After cooling off, remove the foil, dry the loaves with paper towel, then wrap with plastic wrap. Place in the fridge for at least 4 hours. Serve in slices, cold or hot (heat with microwave).
Stored up to 1 week in the chiller.