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.
No comments:
Post a Comment