Delicious Northern-Style Frozen Meat Recipe for a Festive Tet Spread

As the cold days of winter or the approaching Tet festival arrive in the North, a tempting dish that can't be overlooked is Northern-style frozen meat. Tender meat, crispy pig's ears, blending with the freshness of vegetables, creates an irresistibly tasty dish. Check out the Mytour Blog for the recipe on how to prepare Northern-style frozen meat for a rich and eye-catching Tet feast!

Ingredients for Northern-Style Frozen Meat

• Boneless pork leg: 300g
• Pig's ears: 500g
• Carrots: 100g
• Corn kernels: 50g 
• Shiitake mushrooms: 50g
• Mộc nhĩ: 50g
• Star anise: 5g
• Finely chopped purple onion: 50g
• Fresh ginger: 30g 
• Chopped garlic: 30g
• Seasonings: Sugar, salt, MSG, broth cubes, ground pepper, cooking oil

How to Cook Delicious and Tempting Northern-style Frozen Meat 

The recipe for cooking Northern-style frozen meat is simple, not too complicated, yet the end result is irresistibly delicious. Let's get cooking:

Step 1: Prepare the Ingredients 

• Boneless pork leg: Rinse thoroughly and drain. 
• Pig's ears: Clean the inside of the ears, remove hair, and clean all impurities. Rub with salt, vinegar, or lime to eliminate any odor. 
• Purple onion, ginger: Peel, wash, and slice.
• Wood ear mushrooms: Soak in cold water for about 45 minutes to expand, then rinse and cut into bite-sized pieces.
• Shiitake mushrooms: Soak in cold water for about 45 minutes to expand, then rinse and remove the mushroom stems.
• Carrots: Peel, wash, and cut into pomegranate-sized pieces. 
• Corn: Wash, separate the kernels, and drain.

Step 2: Stuff the Meat 

Place all the pork leg and pig's ears into a pot of water, add a little salt, sliced purple onion, and ginger. Boil until the water boils, then continue boiling for another 5 minutes. Next, remove the meat and pig's ears, put them in a bowl of cold water to enhance crispiness. Wait until the meat is completely cool, then cut it into chess-shaped blocks, and slice the pig's ears into threads to complete. 

Marinate the pork and pig's ears with 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, a little MSG, salt, ground pepper, Sichuan pepper, and mix well. Next, wrap the meat tightly, place it in the refrigerator's cool compartment, marinate for 30 minutes to allow the ingredients to absorb the spices evenly.

Marinate the meat to absorb the spices evenly (Source: Internet)

Step 4: Sauté the Filling

Place the pan on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add onions and garlic to sauté until fragrant. Finally, add the pork and stir-fry until it becomes crispy, and you're done.

Step 5: Cook the Frozen Pork Legs

Once the meat is crisped up, transfer everything to a new pot, boil for about 30 – 35 minutes, regularly skimming off the foam for a visually appealing broth. When the broth is reduced to about ⅔, add both types of mushrooms and cook for an additional 10 minutes. Then add corn kernels and carrots, simmer for about 5 minutes. Finally, turn off the heat, add 20ml of fish sauce, and mix well.

For a delicious and long-lasting frozen pork, use fewer shiitake mushrooms. This is also a crucial secret to prevent the dish from being too strong or losing its inherent sweet fragrance.

Step 6: Pour into the Mold to Shape the Frozen Pork

Place the prepared meat mixture into a mold or a bowl of your choice, then wrap it with food wrap, and refrigerate for about 1 hour. In cold weather, the meat can automatically freeze even when placed at room temperature for 2 – 3 hours.

Step 7: Finished Product

With this recipe for making Northern frozen pork, when serving, simply invert the bowl/mold onto a plate, garnish with some onions, herbs, and sliced chili for an attractive presentation. This is a traditional dish for the Tet holiday, with a refreshing, rich flavor, crispy texture, and a perfect balance of fat and salt, making it incredibly delicious without feeling heavy.

Enjoying Northern frozen pork

Northern frozen pork can be served with pickled onions, pickled vegetables, and a spicy fish sauce dip for a mouthwatering experience. Additionally, you can prepare herbs (coriander) to enhance the flavor of the dish.

Key Tips for Successfully Cooking Northern Frozen Pork at Home

Here are some useful tips to consider when preparing delicious and authentic Northern frozen pork:

• Always blanch the meat in boiling water to eliminate odors and impurities, while preventing the ingredients from darkening and affecting the dish's appearance.
• Avoid using excessive salt in the marinade, as it may result in overly salty final dishes during the cooking process.
• Do not thinly slice the pig's ears to maintain natural crispiness after processing.
• Soak wood ear mushrooms in hot water for about 30 minutes, or if using cold water, extend the time to 45–60 minutes.
• Avoid cutting shiitake mushrooms too small, as they may lose their crispiness during stewing.
• Regularly skim off impurities during the boiling process to ensure a clear final product.

Cooking Northern Frozen Pork with Chicken

Ingredients for Making Northern Frozen Chicken

• Deboned chicken meat: 500g
• Pork skin: 200g
• Wood ear mushrooms: 100g
• Shiitake mushrooms: 100g
• Carrot: 1 small piece
• Cilantro: 10g
• Peppercorns: 1 tablespoon
• Shallots: 2 bulbs
• Seasonings: Salt, quality fish sauce, bouillon, cooking oil, etc.

Preparing Northern Frozen Chicken with Chicken Meat

Step 1: Prepare the Ingredients

• Chicken meat: Rinse with diluted saltwater, then cut into small bite-sized pieces.
• Pork skin: Rinse briefly with water, then use a knife to remove hair and excess fat. Rub with salt, wash with clean water, and cut into small pieces.
• Carrot: Peel and carve into flower shapes, then thinly slice into bite-sized pieces.
• Shiitake mushrooms and wood ear mushrooms: Soak in warm water to expand, trim the stems, wash with clean water, and cut wood ear mushrooms into small pieces. For shiitake mushrooms, carve them into flower shapes.
• Shallots: Peel, wash, and crush.
• Cilantro: Trim off the ends, clean the leaves, wash, and let drain.

Step 2: Marinate the Chicken Meat

Place all the prepared chicken meat into a large bowl. Add 1 tablespoon of high-quality fish sauce, ½ tablespoon of peppercorns, 1 teaspoon of bouillon, ½ teaspoon of salt, and 1 crushed shallot. Mix thoroughly with a fork to ensure the ingredients are evenly seasoned. Finally, marinate the meat for about 30-60 minutes.

Step 3: Simmer the Pork Skin

After cleaning the pork skin thoroughly, it needs to be blanched with hot water (can be blanched together with pork or chicken bones). Then, place all the ingredients in a pot and simmer on low heat for about 1 hour to remove all the gelatin and enhance the sweetness of the broth. During simmering, do not cover the pot, and regularly skim off any impurities to ensure a clear and visually appealing final product.

Step 4: Sauté the Meat

Heat the cooking oil in a pan, sauté the shallots until fragrant, then add all the chicken meat and stir-fry until the meat is firm. Next, add shiitake mushrooms and wood ear mushrooms, stir-frying for about 5 minutes to complete.

Step 5: Cook the Dong Meat

Place the entire mixture of meat and mushrooms into the prepared broth, bring it to a gentle boil for about 10 minutes on low heat, season to taste, then turn off the heat. During this process, skim off any impurities continuously to remove the foam.

Step 6: Shape the Dong Meat

Arrange carrot slices at the bottom and around the mold, then slowly pour the meat and mushroom mixture. Let it cool, then place it in the refrigerator for about 3 – 4 hours before enjoying.

Step 6: Complete the Dong Meat Chicken

After 3 – 4 hours in the fridge, invert the mold/bowl containing the meat onto a plate, garnish with fresh herbs, and thinly sliced chili for a beautiful presentation. The finished product is cool, crispy, and irresistibly delicious. When tasted, you'll experience the rich flavor of pork skin, the crispiness, and the subtle sweetness of shiitake mushrooms and wood ear fungus, making it a delightful dish.

Properly Store Dong Meat for Long-Lasting Deliciousness

Here are tips for proper Dong Meat storage to ensure its lasting deliciousness, check them out: 

• Divide the Dong Meat into small portions for convenient use; avoid mixing unused portions with the remaining intact meat. 
• Unconsumed meat should be tightly wrapped in food wrap for prolonged preservation.
• When taking Dong Meat out of the fridge, consume it within 5 – 7 hours, avoiding leaving it outside for too long. 
• Avoid placing Dong Meat in the freezer compartment as it may compromise the delightful aroma of the dish. 

Here is a comprehensive compilation of the full recipe for Northern-style Dong Meat, aromatic and delicious right at home. We hope this article helps you gain more useful cooking experience, enabling you to confidently prepare delicious dishes for the upcoming Tet feast. If you need to shop for kitchenware, spices, cooking ingredients, etc., don't forget to visit Mytour for a wide range of attractive offers.