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Ingredients for Thai fermented pork:
- 1kg lean pork meat
- 350g pork skin
- 25 cloves of finely minced garlic
- 1/2 tablespoon sea salt
- 1/2 tablespoon sugar
- 1 teaspoon seasoning powder
- 1 cup cooked glutinous rice
- 40 spicy chili peppers
- Banana leaves or plastic wrap for rolling the fermented pork
How to make Thai-style fermented pork:
- Clean the lean pork meat, remove all the pork fat, leaving only the lean meat, and then grind the meat (you can ask the butcher to do this step for you)
- Clean the pork skin: vigorously rub the skin with coarse salt and white vinegar, then rinse it under running water. Repeat this step if necessary, continue until the skin is clean and smooth.
- Boil the pork skin in boiling water for about 40 minutes until the skin pieces are tender and translucent (you can easily pierce the skin with a fork).
- Remove the pork skin, let it cool in a basket, and then cut the cooled skin into small strips, about 2mm wide and 4cm long.
- Combine all the ingredients - meat, pork skin, minced garlic, glutinous rice, salt, sugar, and seasoning powder in a large bowl. Mix the mixture thoroughly with your hands.
Enhance your dining experience by adding a touch of sliced ginger, finely chopped shallots, peanuts, spicy chili, and green onions. Unwrap a piece of sour fermented sausage, complement it with sliced ginger, a hint of finely chopped shallots, a slice of spicy chili, and some green onions, then savor the unique blend of spicy warmth from ginger, shallots, chili, and green onions, with a slightly sweet and creamy undertone from peanuts, harmonizing with the tangy essence of the fermented sausage.
Isn't this Thai-style fermented sausage recipe simple? Make it over the weekend, let it ferment, and enjoy it midweek. Don't forget to share this recipe with your friends for their reference too!
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Sourced by Sương Mai from the Internet – PasGo.vn
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