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Start by slicing the pork into thin pieces or small cubes. Freeze the meat until it’s just firm—partially frozen, not rock hard. This step is important because it helps maintain the meat’s color and texture during blending. It also keeps the temperature low, preventing the fat from melting and separating.
Place the partially frozen meat into a food processor. Blend it in small batches until it forms a rough, sticky paste. At this stage, don’t add any seasonings yet. Focus on breaking down the fibers and achieving a coarse but uniform texture.
Add fish sauce, garlic, pepper, and salt to the blended pork. Blend again until the mixture becomes very smooth, glossy, and elastic. It should be sticky enough to cling to a spoon or spatula without sliding off easily. Be careful not to over-blend, as too much heat can ruin the texture.