Thịt Đông

Pork's Trotter Cheese


It's usually made around Tet (New Year Festival) when the weather is cold, back then we didn't have refrigerator so the weather would help the mixture set.

1 lb pork's trotter or ham hock(fresh)
6 wooden ear mushrooms
1 tablespoon fish sauce
Salt and pepper to taste

Place trotter in a medium pot cover with water.(*) Bring to full boil then reduce heat to slow simmer. Skim off scum and keep adding boil water to keep meat covered. Cook until fork penetrates easily.
(*)Soak wooden ear mushroom in warm water for 30 minutes then put in the meat pot to cook for couple minutes, remove.
When the trotter's skin is nicely soft, place the trotter on dish to cool off, strain the stock to another pot, set aside. Remove all bones and fat, dice meat and skin to the strained stock bring to boil and reduce to simmer. Make sure the amount of stock is equal to the amount of meat. Add fish sauce, salt and pepper to taste.
Place each wooden ear mushroom in 6 small bowls, laddle the mixture on top, saran wrap and refrigerate until served. Slightly press on the mold, it will loose off easily.