Nem Chua (Vietnamese Cured Pork With Garlic And Chiles) Recipe

Step 1

Line a baking sheet with parchment paper. Using a sharp knife, trim pork loin of as much fat as possible; measure out 1.3 pounds (590g) trimmed meat and reserve any extra for another use (such as a stir fry or ground pork). Cut trimmed pork into roughly 2-inch chunks and arrange on a single layer on the prepared baking sheet. Freeze until very firm but not frozen solid, 15-20 minutes.

Step 2

If Using a Meat Grinder: Place meat grinder parts in freezer to chill for 1-2 hours before processing. Using the second-smallest grinding die, grind pork into a clean work bowl. Switch to the finest die and grind pork once more into a medium-large mixing bowl.

Step 3

If Using a Food Processor: Working in batches to avoid filling the processor more than halfway per batch, pulse processor until pork is finely ground, about 2 minutes. Transfer pork to a medium-large mixing bowl.

Step 4

Using a spice grinder, grind black and white peppercorns to a fine powder. Add ground peppercorns to pork, along with prepared pork skin, minced garlic, minced chiles, sugar, and salt. Using a clean gloved hand or clean spatula, mix well.

Step 5

Add curing packet (be sure to also add the contents of the smaller packet inside the main packet). Using a gloved hand, thoroughly mix all ingredients together by grabbing handfuls of the mixture, squishing it in your palm, and repeating until the entire mixture has taken on a sticky, paste-like consistency, about 5 minutes.

Step 6

To Make Square-Shaped Nem Chua: Line an 8-inch square baking dish with plastic wrap. Add nem chua mixture to pan, and, using a spatula, smooth into an even layer. Set 1 slice of raw garlic and 1 chopped round of bird's eye chili into the surface approximately every 2 inches (you want these garnishes to top each square when you cut the nem chua). Cover nem chua with plastic wrap, pressing it firmly against the surface, and refrigerate at least 24 hours and up to 1 week before cutting and eating.

Step 7

For Sausage-Shaped Nem Chua: Set a 12- by 12-inch square of plastic wrap on a work surface. Spoon 2 ounces (55g) nem chua mixture onto center of plastic wrap. Fold plastic wrap over nem chua mixture, then use your hands to form into a smooth log about 6 inches long and 1 1/4 inches thick.

Step 8

Peel back plastic and add alternating slices of raw garlic and chiles along the entire length of the log. Carefully fold the plastic wrap back over the nem chua log, then roll once more to form an even cylinder shape. Make sure to squeeze gently as you do this, to remove as much air from the mixture as possible. Twist the ends of the plastic wrap in opposite directions to form a tightly wound cylinder of even thickness.

Step 9

Repeat with remaining nem chua mixture, then refrigerate nem chua logs for at least 24 hours and up to 1 week before slicing into oblong rounds and eating.