How to Make Authentic Northern Vietnamese Jellied Pork (Thịt Đông) at Home

Jellied pork, known as thịt đông, is a beloved traditional dish of Northern Vietnam, especially popular during the cold winter months and festive occasions like Tết (Lunar New Year). The dish is light, flavorful, and naturally gelatinous thanks to the perfect combination of pork leg, wood ear mushrooms, and pig ears. Its cool, savory taste makes it a refreshing yet hearty dish to enjoy on chilly days.

Below is the authentic Northern-style recipe for making delicious jellied pork with wood ear mushrooms and pig ears.

Ingredients

• 500g pork leg (you can substitute with pork belly if preferred)

• 100g pig ears

• 50g dried wood ear mushrooms

• 1 shallot

• 1 carrot (optional, for decoration)

• Seasonings: fish sauce, salt, ground pepper, seasoning powder, cooking oil

Optional additions: a few slices of ginger or a handful of shiitake mushrooms can enhance the aroma and richness of the dish.

Instructions

1. Prepare the ingredients

• Clean the pork leg thoroughly and cut it into bite-sized pieces.

• Briefly boil the pig ears with a pinch of salt to remove any odors. Rinse, scrape off any remaining hair, and cut into thin slices.

• Soak the dried wood ear mushrooms in warm water for about 15 minutes until fully expanded. Rinse and slice into thin strips.

• Peel the shallot and lightly crush it.

• Peel the carrot and slice it into thin rounds; you can cut them into flower shapes to make the dish more visually appealing.

2. Marinate the pork and pig ears

Place the pork and pig ears in a mixing bowl. Add:

• 2 tablespoons fish sauce

• 1 tablespoon seasoning powder

• 1 teaspoon ground pepper

• Crushed shallot

Mix well and let it marinate for about 20 minutes so the flavors fully absorb into the meat.

3. Stir-fry and simmer

Heat a small amount of oil in a pot or deep pan. Add the shallot and sauté until fragrant.
Add the marinated pork and pig ears, stirring until the meat firms up and becomes lightly browned.
Pour enough water into the pot to fully cover the meat. Bring to a boil, then reduce the heat to low and let it simmer gently for 1 to 1.5 hours, or until the pork becomes tender.

Tip: Skim off any foam during boiling to keep the broth clear and clean.

4. Add wood ear mushrooms and set the jelly

When the pork is soft and nearly done, add the sliced wood ear mushrooms and continue cooking for another 10–15 minutes so the flavors blend together.
If using carrot flowers, gently place them at the bottom of the mold or bowl to create a decorative pattern before pouring in the meat mixture.

Once everything is well-seasoned and cooked through, ladle the mixture into molds or bowls.
Allow it to cool completely at room temperature, then refrigerate for 4–6 hours until the broth naturally solidifies into jelly.

When the jellied pork is firm, remove it from the mold and cut it into serving portions. Thịt đông is best enjoyed with steamed white rice, pickled onions, or pickled vegetables—a perfect match during cold weather.

Tips for the Best Northern-Style Jellied Pork

• Simmer on low heat to keep the meat tender and the broth clear.

• Choose fresh pig ears that are not too fatty to avoid an overly greasy dish.

• You can substitute wood ear mushrooms with shiitake mushrooms for a deeper, earthier flavor.

• If the meat doesn’t naturally form enough gelatin, you can add a small piece of pork skin or extra pig ears to enhance the firmness.
  Northern Vietnamese jellied pork with wood ear mushrooms and pig ears is a comforting, flavorful dish that brings warmth to the winter season. With just a few simple steps, you can enjoy this traditional delicacy right at home! Let it be a delightful addition to your family’s winter meals or festive celebrations.