Chan Gio Hap Gia Cay (Steamed Pork Hock, Northern Style), Made with Monk Fruit Sweetener
Vietnamese dishesSteamed DishesNorthern Vietnamabout 2 hours, including at least 1 hour marinating
This northern take on gia cay skips the braising pot altogether. The meat cooks in steam, so the slices come out dry and clean at the edge. Everything rests on the singed skin. The hock is singed over straw or sugarcane bagasse until the skin is scorched dark brown, and only then washed.
Galangal at medium maturity, pounded by hand, releases more aromatic oil than the pre ground kind, and mature fermented rice starter goes through a sieve until smooth. One hour of marinating is the minimum, though 10 to 12 hours in the fridge gives far more depth.
This batch weighs about 808g, at roughly 208 calories per 100g.
Method
Singe the boneless pork hock thoroughly over straw or sugarcane bagasse until the skin is scorched and dark brown, then wash it clean and pat dry.
Wash the galangal, slice and pound it finely. Bruise and mince the lemongrass, keeping the tops for the steamer. Mince the shallot. Push the mature fermented rice starter through a sieve until smooth.
Marinate the pork with the galangal, lemongrass and shallot plus 1 tablespoon fermented rice starter, 1 tablespoon mam tom, 1/2 tablespoon tuong ban, 1 teaspoon roasted coarse salt and 1 teaspoon kOBE Monk Fruit Blend. Mix well and leave for at least 1 hour. Given more time, cover it and refrigerate for 10 to 12 hours.
Bring a pot of water to a boil, drop in the lemongrass tops and leftover galangal, and set the pork on the steamer rack over medium heat. It is done when a skewer slides through easily and no red juices run.
Lift the pork out, let it cool a little, then slice it thinly with a sharp knife.
Mix the mam tom with a little kOBE Monk Fruit Blend, a few drops of white rice wine and a squeeze of lime, then whip until foamy.
Arrange the meat with la mo, hung cho and rau ngo, a few slices of galangal, lemongrass and chili, and serve with the mam tom.
Tips
Look for a single solid piece of hock, pale pink, with a dry cut surface.
Galangal at medium maturity, pounded by hand, releases more aromatic oil than the pre ground kind.
A skewer that slides through easily with no red juice means the meat is cooked.
Meat sliced after it has cooled a little gives neat slices that do not crumble.
Strain the me (fermented rice starter) through a sieve until smooth, as leftover solids speckle the steamed meat and leave the sourness uneven.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.