Naem Moo (Fermented Pork Sausage)

Name: Naem Moo (Fermented Pork Sausage)
Ingredients: 2.2 pounds ground pork (1 kilogram); 1.1 pounds pork skin (1/2 kilogram); 1 tablespoon fine salt; 1/2 tablespoon MSG (optional); 1 handful cooked sticky rice; 1 handful garlic cloves

สาวอุดร นอนกรุง @cook_6706142

นวนคร

I love eating this, but when I buy a big pack, it turns out there’s only a little pork inside and mostly banana leaves. So I decided to make it myself.

สาวอุดร นอนกรุง @cook_6706142

นวนคร

I love eating this, but when I buy a big pack, it turns out there’s only a little pork inside and mostly banana leaves. So I decided to make it myself.

Saved

Ingredients

2.2 poundsground pork (1 kilogram)
1.1 poundspork skin (1/2 kilogram)
1 tablespoonfine salt
1/2 tablespoonMSG (optional)
1 handfulcooked sticky rice
1 handfulgarlic cloves

Saved

Steps

1

Boil the pork skin until tender, then slice it thinly.
2

Squeeze out any excess water from the ground pork.
3

Mix the sliced pork skin and ground pork together. Add salt, sticky rice (soaked and squeezed to remove water; make sure the rice is cool, not hot), and finely pounded garlic. Combine everything well.
4

Knead the mixture until it becomes sticky. Let it marinate for 30 minutes.
5

Fry a small piece to taste. If you prefer it saltier, add more salt as needed.
6

Wrap the mixture tightly in banana leaves or plastic bags, pressing out all the air. If using plastic bags, double-bag and tie securely with rubber bands. Add fresh chili peppers inside if you like.
7

After wrapping, leave at room temperature for 1-2 days, depending on the weather. If it’s hot, 1 day is enough; if it’s cooler, leave for 2 days.
8

Enjoy it raw or fried—both ways are delicious!