Hubby (getting out of the shower): Okay, I confess. I have been using your facial cream. So clean!!
Me: Which one?
Hubby: The green one… exfoliant something…
Me: No problem, babe! And btw, it’s my foot scrub.
(Lesson for all hubbies out there: The sooner you confess, the better).
Vietnamese Head Cheese (Giò thủ)
500g pork head meat (ears, nose, cheek, tongue)
50g dried wood ear mushroom (soaked, thinly sliced)
2 tsp pepper powder
2 tsp salt
1 tbs canola oil
4 garlic cloves (finely minced)
6 shallots (finely minced)
1 1/2 tbs fish sauce
1 tsp whole peppers
A medium-sized container (tin cans, plastic bottle,…)
- In a saucepan, cover pork head meat with water. Cook until soften. It may take up to 45 minutes for the ears to be fully cooked.
- In a large bowl, mix cooked meat + sliced wood ear mushroom + pepper powder + salt.
- In a nonstick skillet under medium heat, fry garlic and shallot with 1 tbs oil until fragrant.
- Add meat mixture.
- Turn the heat to low.
- Add fish sauce, and re-adjust if necessary.
- Cover and cook for another 5-10 minutes.
- Layer banana leaves in a medium-sized container.
- Fill the container with warm cooked meat mixture. Make sure it is tightly packed.
- Seal the top, and let it cool.
- When completely cool, remove head cheese with banana leaves from the container, and store in refrigerator.