Ingredients
Vietnamese Pork Loaf
- 500 g pork mince, Put into freezer for 5 hours.
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 6 tbsp cold water
- 1 tbsp sugar
- 2 tbsp potato starch
- 1/2 tsp bicarbonate of soda
- 2 leaves banana
- 1 l water
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Varoma
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I'm cooking this todayRecipe's preparation
- After 5 hours freezing your pork mince, cut your pork mince into small cube (3cm).
Place pork cube and all ingredients into mixing bowl.
Chop for 2 mins/-/speed 6. Slowly increase speed from speed 6 to speed 10. You can apply spatula through the bowl lid hole to help spinning.
Once finished, mixing all ingredients together 2mins/reverser
"Counter-clockwise operation" /speed 6 and slowly increase to speed 10.
Traditonal way we will put the mixture into a banana leave. Roll them and secure with a fastener.
Place the mixture covered by banana leave onto Varoma.
Pour 1l of water into mixing bowl. Secure Varoma. Then steam 40mins/Varoma/
"Gentle stir setting"
Once finished, leave until it cools down.
Serve with Vietnamese banh mi.
Vietnamese Pork Loaf (with barguette)
Tip
If you like a softer version of pork loaf, you choose pork meat with more fat or you can add extra oil.
Please choose the freshiest meat.
Meat needs to be cold to ensure the crunchiness of pork loaf.
Serve pork loaf with pate, butter, pickle, carrot, parsley, salt and pepper and Vietnamese banh mi. Can serve hot or cold
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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