Gio Thu Vietnamese Head Cheese Recipe

I absolutely love this recipe because it’s a nostalgic nod to traditional flavors that remind me of family gatherings and cultural heritage. The mix of tender pork, aromatic five-spice, and fresh banana leaves creates this incredible flavor fusion that feels like a comforting hug for my taste buds.

I adore making classic Vietnamese dishes, and Gio Thu is no different. It takes the wonderful combination of pork shoulder, hocks, and ears to make this zestier version of head cheese, which gets its big flavor from the use of fish sauce and a heady (no pun intended) blend of garlic, onion, and five-spice powder that’s more aromatic than your average baguette.

Ingredients

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Ingredient Quantities

• 1 pound pork shoulder
• 1/2 pound pork hocks
• 1/2 pound pork ears
• 1/4 cup fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 2 tablespoons garlic, minced
• 1 teaspoon salt
• 2 tablespoons onion, minced
• 1 teaspoon five-spice powder
• 2 tablespoons roasted peanuts, crushed (optional)
• Banana leaves for wrapping

Instructions

1. Wash the pork shoulder, pork hocks, and pork ears in a large amount of cold water. Place them in a large pot, covered with cold water, and bring to a boil over high heat. Reduce to a simmer (medium-low heat), and cover. Simmer for about 45 minutes to an hour until the meat is tender and coming off the bone bits are easily pulled off. Skim off any bits that are floating around. If there are any impurities in the meat, they will have risen to the top of the water by now.

2. After cooking, take the meats out of the pot and let them cool a little. Then, cut the pork shoulder into pieces and remove the bones from the hocks. Cut the hocks into pieces and slice the pork ears.

3. Assemble the sliced meats in a large mixing bowl. Add fish sauce, sugar, ground black pepper, minced garlic, salt, minced onion, and five-spice powder. Mix thoroughly to ensure even distribution of the seasoning.

4. Set out a banana leaf on a flat surface. If the leaves are too stiff, briefly pass them over an open flame to make them pliable. Place a portion of the mixed meat onto the banana leaf.

5. Form the meat mixture into a compact log or roll. If using, spread the crushed roasted peanuts evenly over the meat mixture inside the banana leaf.

6. Tightly roll the banana leaf around the meat, ensuring that the cylindrical shape is maintained. Use kitchen twine or string to secure the ends and the roll.

7. Prepare a steamer and boil water. Put the meat log, wrapped in foil, into the steamer. Cover it and steam for about 1 to
1.5 hours, allowing it to cook through and meld the flavors.

8. Take the cooked sausage from the steamer and allow it to return to room temperature. For optimal firmness, place it in the refrigerator and leave it for several hours or overnight. You may consume it at any time after it has cooled.

9. When chilled, take the banana leaves from the Gio Thu and slice it into thin rounds. This can go on a plate as an appetizer, be slipped into a sandwich, or appear as part of a vaunted “Vietnamese banquet” (it is great with some pickled vegetables and rice).

10. It is desired, that you serve the slices of Gio Thu with some pickled vegetables and fresh herbs for added flavor and texture. If you want to, you can enjoy this dish as part of a meal or on its own, as a savory snack.

Equipment Needed

1. Large pot
2. Large mixing bowl
3. Cutting board
4. Knife
5. Steamer
6. Banana leaf
7. Kitchen twine or string
8. Foil
9. Tongs or slotted spoon (for handling meat)
10. Spoon (for mixing)
11. Measuring cups and spoons

FAQ

• Q: What type of pork should I use for the pork shoulder?A: Use a pork shoulder that’s well marbled with both meat and fat, for head cheese that has optimal flavor and texture. Head cheese is a good dish for using not only a pork shoulder but also the variety of other parts of the pig that don’t always make it to the butcher counter.
• Q: Can I substitute pork hocks and ears with other cuts?You can use pork trotters as an alternative to the traditional pork hocks and ears. They are not nearly as common a choice; however, they can be found in many Hispanic and Asian markets.
• Q: What is the purpose of banana leaves in this recipe?A: The mixture is wrapped in banana leaves, which give off a subtle aroma and help the head cheese hold its shape as it sets.
• Q: Is the addition of peanuts essential?A. Optional: Add crushed roasted peanuts. They give the recipe a little extra crunch and a touch of peanut flavor, but they are definitely not necessary.
• Q: How long does the head cheese take to set?A: It usually requires about 4-6 hours in the fridge to set correctly, making sure it stays together when cut.
• Q: What can I serve with Vietnamese head cheese?Serve as an appetizer or alongside a platter of fresh herbs, pickled vegetables, rice noodles, and dipping sauces like nuoc cham, M:.
• Q: Can I prepare this recipe in advance?A: Yes, you can make gio thu a day in advance. Let the flavors meld, making it easier to slice and serve.

Substitutions and Variations

Chicken thigh can be used in place of pork shoulder for a lighter version.
Pork hocks may be substituted with pork belly, which preserves a fatty texture.
Light soy sauce can be used in place of fish sauce, providing an equally acceptable flavor, if not more so, for many palates.
Pork ears can be excluded or swapped for additional pork hocks if they are not obtainable.
You can wrap with aluminum foil or parchment paper when banana leaves are unavailable.

Pro Tips

1. Enhance Flavor Marinate the meats with the fish sauce, sugar, garlic, onion, and spices for at least an hour before cooking. This extra step allows the flavors to penetrate the meat more deeply, enhancing the overall taste.

2. Tenderize Quickly If you’re short on time, use a pressure cooker to tenderize the pork shoulder, hocks, and ears. This will significantly reduce the cooking time while achieving the tenderness needed.

3. Ensure Wrap Stability To ensure the banana leaves don’t tear during shaping, slightly overlap two leaves when wrapping, and use additional layers if needed. This provides better structural integrity while steaming.

4. Achieve Perfect Texture After simmering, chill the meats slightly before slicing. This helps in achieving cleaner cuts, maintaining the texture and appearance of your final product.

5. Flavorful Variations Consider adding some finely chopped fresh herbs, such as cilantro or Thai basil, into the meat mixture before wrapping. This can add a fresh twist to the traditional flavors of Gio Thu.