Northern cuisine is always highlighted with dishes with rich traditional flavors, in which green rice cake is a particularly popular dish. The combination of pureed pork and fresh green rice creates a dish with a unique flavor, both soft and sticky and fragrant.
To make pork green rice cake, housewives need to prepare 200gr of lean shoulder or ground pork belly; 250gr of live pig; 150gr of fresh green rice; 1 chicken egg; dried onions, fish sauce and some other basic spices.
Fresh green rice needs to be cleaned, drained before adding beaten eggs, mixed pork and live pigs and mix well. After being smoothly mixed, the mixture needs to be refrigerated for about 20 - 30 minutes to increase the sticking.
Divide the mixture into small pieces, form in small pieces to taste. Saute the sausage on banana leaves or a plate covered with candle paper, steam away from the juice for 15 minutes. Steaming water will help the green rice soften, while keeping the moisture of the filling inside.
Preheat the cooking oil over a pan, fry each piece of green rice cake until both sides are golden brown. Avoiding frying for too long causes the green rice peel to dry and turn dark. After frying, remove each piece of green rice cake onto paper to absorb the oil to reduce fat.
Pork green rice cake is best eaten right when it is hot, served with white rice or vermicelli, both suitable. In addition, don't forget to mix the dipping sauce with chili sauce or garlic and chili fish sauce to enhance the delicious flavor. Pork green rice can also be stored in the refrigerator for 2 - 3 days.
