Photograph of the finished Rolled Pork Hock Stewed with Ginseng

Vietnam · Chân giò cuộn hầm sâm

Rolled Pork Hock Stewed with Ginseng

3 hr Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.2 kg
  • Photograph of Fresh ginseng Fresh ginseng 80 g
  • Photograph of Dried jujube Dried jujube 16
  • Photograph of Goji berries Goji berries 32 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 80 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Ginger Ginger 48 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the bone from the pork leg, flatten the meat, and marinate it in soy sauce and pepper for 4 hours.
  2. 2 Arrange the sliced ginseng and shiitake mushrooms in a vertical row, then roll them tightly and tie a string around each 2 cm.
  3. 3 Tie it tightly because if it's loose, it will unravel and the ginseng will all fall out during simmering.
  4. 4 Blanch the rolls for 5 minutes, then simmer them with jujube, ginger, cinnamon, and 1 liter of water for 1 hour and 50 minutes.
  5. 5 Add the goji berries during the last 10 minutes, let the roll cool in the broth for 20 minutes, then slice it.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: simmer in a pressure cooker for 45 minutes at high pressure, then release the pressure naturally for 20 minutes. Roll it more tightly so that the slices don't fall apart when cut.

Start cooking