Phuong Vy fermented pork roll

Mr. Duong Van Phuoc, who was born and raised in Thanh Hoa, relocated to the Phuong Vi neighborhood of the Cam Khe district in 2016 to marry and start a company. Bringing the ancient techniques of creating fermented pork roll in the rural, Phuoc Duyen fermented pork roll was born with a very distinctive flavor typical of the Phu Tho Midlands: sour, moderately spicy, crunchy... captivates many diners.

Choosing and preparing ingredients is critical for making a nice batch of fermented pork roll. Fermented pork roll require lean, supple pork with fresh pink skin.

Following preliminary processing, the flesh is marinated with a blend of spices comprising seasoning powder, fish sauce, sugar, pepper, and so on, before being blended and thoroughly combined with the skin.

The fermented pork roll filling is then placed in a mold and cut into 6cm pieces.

Polyscias fruticosa, garlic, and chile are diced and firmly wrapped in banana leaves with fermented pork roll filling. To give fermented pork roll its own flavor, Mr. Phuoc altered the recipe, creating a light, moderate sourness and using a moderately sweet and hot chile to appeal to Midland consumers.

"Delicious fermented pork roll are also highly dependent on the silage stage.“If the temperature is heated over 35 degrees Celsius in the summer, fermented pork roll will incubate for approximately 22 hours, but it will take two days to ripen in the winter,” Mr. Phuoc remarked.

To maintain food safety and cleanliness, completed fermented pork roll is vacuum-packed and stored in the refrigerator at 0-5 degrees Celsius for 60 days (from the date of manufacture).

The Phuoc Duyen fermented pork roll production plant sells two to three thousand spring rolls per day on average; employs 7 - 8 permanent workers and 10 - 12 seasonal workers with an average monthly wage of VND 3 million; and makes around VND 360 million after deducting expenditures.

Ngoc Bich

0:05:11:2023:23:44 GMT+7