Lai Thieu Fermented Pork Roll
Back to Lai Thieu to enjoy special fermented pork roll, which is the specialty dish, a brand cannot fail to mention in Thu Dau Mot culinary village in the past and in Binh Duong today.
Lai Thieu fermented pork roll is made by hand in the traditional way from choosing fresh lean thigh meat, removing all tendon and fat, slicing it wide, drying it, and placing it in a mortar to become puree. It is then marinated with appropriate roasted salt, sugar, flour, and spices. Boiled pork skin, drain, and finely chop into strands. Neck meat boiled, drained, chopped into small strands, marinated in sugar for fat to clear. Stir garlic with fat until it turns yellow; remove garlic and set aside to cool. Mix chopped meat, pork skin, stranded fat, and liquid fat. Squeeze chopped meat into square pieces, add a pepper, a slide of garlic, and chili, then wrap with a Tiger’s Claw to absorb water and easily ferment. Wrap the outer shell in banana leaves and tie it cruciform with bamboo strings to a string of ten. Fermented pork roll can be used after three days.
Recommendations: No. 80, Tel 745, Lai Thieu Ward, Thuan An City, Binh Duong