Vietnamese pork aspic (thịt đông) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Servings: Serves 6
Vietnam Servings: Serves 6Vietnamese Pork Aspic, known as Thịt Đông, is a homely yet exquisite meat dish originating from northern Vietnam. Traditionally served during the colder seasons, this dish boasts a unique jellied texture, combining meticulously simmered pork, mushrooms, and eggs suspended in a savory gelatinous broth. This dish is an epitome of Vietnamese comfort food, perfectly capturing the harmony between delicate textures and rich flavors, marrying together the earthy tones of mushrooms and the hearty essence of pork. It is typically served cold, allowing the aspic to set into a delightfully firm structure, adding a novel textural element to any meal.
Ingredients
- pork shoulder – 2 pounds / 900 g
- pork skin – 1/2 pound / 225 g
- shiitake mushrooms – 1 cup / 100 g, sliced
- carrot – 1 large, thinly sliced
- fish sauce – 3 tablespoons
- black pepper – 1 teaspoon, ground
- garlic – 2 cloves, minced
- salt – 1 teaspoon
- water – 6 cups / 1.4 liters
- gelatin – 1 tablespoon (optional, for firmer texture)
Instructions
- Boil the pork shoulder and pork skin in water for about 5 minutes, then rinse and clean to remove impurities.
- In a large pot, add water, pork shoulder, and pork skin. Bring to a boil, then reduce to a simmer. Cook for about 1.5 hours or until meat is tender.
- Remove the pork and let it cool slightly. Shred the meat into bite-sized pieces.
- Strain the cooking broth to remove any impurities and add the shredded pork back into the pot.
- Add mushrooms, carrot, garlic, fish sauce, salt, and black pepper. Simmer for another 30 minutes.
- If using gelatin for a firmer texture, dissolve it in a small amount of warm water and stir into the pot.
- Pour the mixture into molds or a large dish, and let it cool to room temperature before refrigerating for at least 4 hours, or until set.
- Serve the aspic cold, sliced into wedges.
Substitutions
- shiitake mushrooms -> white button mushrooms
- pork shoulder -> chicken thighs
- fish sauce -> soy sauce
Enhancements in the Next Evolution
- Include pickled vegetables as a side for added tang.
- Experiment with different types of mushrooms for varied flavors.
- Enhance aroma by adding a pinch of star anise or cinnamon during cooking.
- Use bone broth instead of water for a richer taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
