Salchicha de cerdo a la parrilla vietnamita (Nem Nuong)

Ingredientes

• 2 1/2 lbs fatty ground pork (partially frozen)
• 5 oz pork fat trimmings (cut into small cubes; partially frozen)
• 1/4 cup granulated sugar
• 1/4 cup fish sauce
• 1 head garlic (peel cloves and chop roughly)
• 1 large shallot (peel and chop roughly)
• 1 tablespoon roasted rice powder
• 1 tablespoon corn starch
• 1 packet Alsa baking powder
• 1/4 cup Tusino nem nuong curing powder
• 1 cup ice

Preparación

1. 1

   Prepare the pork paste: Break off partially frozen ground pork and pork fat and place them into the food processor. Add sugar, fish sauce, garlic, shallot, rice powder, corn starch, baking powder, curing powder and ice. Process for about 10 minutes on high until you get a smooth, light pink, homogeneous pork paste.

2. 2

   Transfer to baking sheet: Using rubber gloves, spread pork paste on a large baking sheet, one-inch in height.

3. 3

   Roast and broil: Roast at 350°F for 15-20 minutes. To get nice caramelization, turn the oven to broil for 5-10 minutes.

4. 4

   Slice: Cut into stripes and serve on its own or part of other Vietnamese dishes.