Attention: A common mistake with Students is to mistake ground beef for ground pork. This dish calls for Pork, be sure you have the proper ingredients before you combine them. If unsure, ask Chef.
Yields 40 portions
Ingredients Amounts
Ginger, minced 25g
Garlic, minced 15g
Lemon grass, minced and powdered 15g
see video demo
Cinnamon, ground 1 tsp
Black pepper, freshly ground, toasted, cooled 8 g
Fish Sauce 75 ml
Kicap manis 75 ml
Strained tamarind pulp 75 ml
(Watch video before using tamarind))
Dark palm sugar, grind 20 g
Eggs 2 ea.
Flour, AP or bread 60 g
Pork Shoulder, ground 4 #
Salt 15 g
Method:
1. Combine spices, liquids, and sugar in blender to make a paste. remove from blender and add eggs and flour, stir to incorporate,
2. Use ground pork if available, if not follow these directions:
- Cube cold pork shoulder, sprinkle salt over cubed pork.
- Set up grinder attachment to mixer for basic grind procedure. Grind pork on 1/4" or 1/8" die.
3. Place ground pork in mixing bowl with paddle and incorporate spice liquid until mixture is homogenous. Remove from bowl and allow to rest.
4. Pre heat oven to 350º, grease a 4” 1/3 pan or a terrine mold. Place a 4” deep
hotel pan into the oven. Bring 1 gallon of water to boil in a pot on top of the stove. .
5 . Transfer meat mixture to terrine mold, smooth top, place the hotel pan in preheated oven and carefully pour the boiling water into the hotel pan until it comes at least half way up the outside of the mold. BE CAREFUL NOT TO POUR THE WATER INTO THE MOLD WITH THE MEAT.
6. Bake until meat reaches an internal temperature of 155°F. Remove from oven, cool.
7. Chill, wrap, store, use for Banh Mi