Thit Cha Bong- Vietnamese Cotton Meat
In Vietnam, cotton meat is often served for breakfast in rice soup, or sprfinkled over a bowl of rice for dinner. It's easy to prepare and can be stored for several weeks in the refrigerator.
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Servings: 4
Equipment
- Medium saucepan
- Mortar and Pestle (optional)
- Frying pan
Ingredients
- 1 lb Chunk lean pork loin or ground pork
- 5 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- 1 tsp Coarse black pepper
Instructions
- Slice meat ¾-inch thick and around 3-inches wide. Place in a saucepan with the fish sauce. Cover and simmer on medium for 10 minutes, turning meat after 5. All the liquid should be evaporated.
- Place meat into mortar a few pieces at a time. If no mortar, pound meat with a meat tenderizer. Pound until completely crushed and stringy. Continue with remaining meat. Shred pounded meat with fingers.
- Heat a frying pan over low heat. Add the shredded meat, sugar, black pepper, and soy sauce. Pat everything down with a wooden spoon then spread it about. Keep doing this until the meat is completely dry and begging to make a sizzling sound. Serve or store in refrigerator to use later.
Nutrition
Calories: 320kcal | Carbohydrates: 4g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 2081mg | Potassium: 400mg | Fiber: 0.04g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg