✿ Naem Moo (Fermented Pork Sausage) ✿

Name: ✿ Naem Moo (Fermented Pork Sausage) ✿
Total time: 3000 s
Yield: 8 pieces
Ingredients: 14 oz ground pork (400 grams); 3.5 oz boiled pork skin, shredded (100 grams); 2 tablespoons cooked sticky rice, pounded (about 30 grams); 1 head garlic, finely minced; 2 teaspoons granulated sugar; 1 teaspoon chicken bouillon powder; 1 tablespoon fine salt; Thai bird’s eye chilies (for wrapping); Garlic cloves (for wrapping); Banana leaves, plastic bags, and rubber bands for wrapping

..SANOOKKER..✿SASI✿ @cook_12371610

*:.｡.❀●•❀..SASI KITCHEN..❀●•❀.｡.:*

Nook Sasi’s Kitchen: Today, I’m sharing a preserved food recipe that keeps well and always reminds me of my grandmother, who used to make wild boar naem often when I was a child. Since wild boar isn’t available here, I use regular pork instead.

..SANOOKKER..✿SASI✿ @cook_12371610

*:.｡.❀●•❀..SASI KITCHEN..❀●•❀.｡.:*

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Ingredients

50 minutes

8 pieces

14 ozground pork (400 grams)
3.5 ozboiled pork skin, shredded (100 grams)
2 tablespoonscooked sticky rice, pounded (about 30 grams)
1 headgarlic, finely minced
2 teaspoonsgranulated sugar
1 teaspoonchicken bouillon powder
1 tablespoonfine salt
Thai bird’s eye chilies (for wrapping)
Garlic cloves (for wrapping)
Banana leaves, plastic bags, and rubber bands for wrapping

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Steps

50 minutes

1

Cut the banana leaves and plastic bags, and prepare rubber bands for wrapping.
2

Prepare all the ingredients so they’re ready to mix together easily.
3

Combine all the ingredients in a bowl and knead for about 15 minutes until the mixture is sticky and well combined.
4

Once the pork mixture is sticky, shape it into small portions for wrapping.
5

Wrap each portion as you like: you can use two layers of banana leaves, or add a plastic bag if you prefer. Place the pork mixture, a garlic clove, and a chili on the banana leaf, then wrap and secure with a rubber band.
6

After wrapping, your naem should look like this.
7

Continue wrapping until you have 8 pieces. Place them in a container and leave at room temperature in your kitchen for 2 days (do not refrigerate). After 2 days, transfer to the refrigerator.