Naem Mok (Fermented Thai Pork Sausage)

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Naem is a fermented sausage made with pork, pork skins, cooked sticky rice, fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings and fermented for 2 - 3 days.


Nutrition

The main ingredient of the dish is pork which is high in protein, iron, mineral sand vitamin B.

Ingredient

1 kg. minced pork
100 grams pork skins, boiled and shredded into thin strips of approximately
2 mm. wide a and 4 cm. long
20 each chopped garlic cloves
1 cup sticky rice, cooked
4 each banana leaves, 8 x 10 inch size
Toothpicks


How-to

1. Add the minced pork, pork skins, garlic, salt and sticky rice to a mixing bowl. Mix everything until blended.
2. Place a portion of the mixture on a banana leaf
3. Fold the banana leave to wrap all mixture into square shape. Secure the edges with the toothpicks. Allow to ferment for 2 - 3 days outside the refrigerator.
4. Grill on low heat, keeping watch. Flip and poke for 3 - 5 minutes. Serve with sticky rice.