Thịt Đông - Vietnamese Pork Terrine

Ingredients

• 2 pounds (900g) pork shoulder, thinly sliced 2 pounds (900g) pork shoulder, thinly sliced
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 1/4 cup chopped scallions 1/4 cup chopped scallions
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• Pickled vegetables, for serving Pickled vegetables, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the fish sauce, soy sauce, minced garlic, five-spice powder, and black pepper. Mix well.
2. 2.
   Add the thinly sliced pork shoulder to the marinade and toss until the meat is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Transfer the marinated pork to a baking dish and cover with aluminum foil. Bake for 2-3 hours, or until the pork is tender and easily falls apart.
5. 5.
   Remove the pork from the baking dish and let it cool slightly. Reserve the cooking liquid.
6. 6.
   In a separate bowl, combine the cooked pork, chopped cilantro, and chopped scallions. Mix well.
7. 7.
   Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine.
8. 8.
   Place the sliced carrots in a decorative pattern at the bottom of the mold.
9. 9.
   Spoon the pork mixture into the mold, pressing it down firmly to remove any air pockets.
10. 10.
    Pour the reserved cooking liquid over the pork, ensuring it covers the entire surface.
11. 11.
    Fold the plastic wrap over the top of the terrine to seal it.
12. 12.
    Place a weight on top of the terrine to compress it. Refrigerate for at least 4 hours, or overnight.
13. 13.
    To serve, remove the terrine from the mold and slice into thin pieces. Serve with pickled vegetables and steamed rice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and texture.
• Fish sauce — Use a high-quality fish sauce for authentic Vietnamese taste. Adjust the amount according to your preference for saltiness.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a more intense flavor, marinate the pork overnight.
• To achieve a smooth texture, blend the cooked pork with a food processor before mixing in the herbs.
• Serve the terrine with a side of Vietnamese dipping sauce for an extra burst of flavor.
• Experiment with different herbs and spices to customize the flavor profile of the terrine.
• Leftover terrine can be stored in the refrigerator for up to 5 days.

Serving advice

Thịt Đông is traditionally served as part of a larger Vietnamese meal. Arrange the sliced terrine on a platter and garnish with fresh herbs and additional sliced carrots for an eye-catching presentation. Serve with steamed rice and a variety of pickled vegetables to create a balanced and satisfying meal.

Presentation advice

To create an appealing presentation, slice the terrine into thin, uniform pieces and arrange them on a serving platter. Garnish with sprigs of fresh cilantro and thinly sliced carrots. Serve alongside a bowl of pickled vegetables for added color and texture.