Fermented Pork1 min read
Vietnamese festive cuisine known as naem moo, OR naem, also known as “sour pork” or “nem pig,” is a sort of preserved pork sausage. Pork skin and raw ground pork are used in its preparation. A little piece of uncooked powdered pork and skin is wrapped in a thin layer of star gooseberry, guava, or fig leaves.
Many Asian stores have som Moo, sometimes in little sachets and other times in big blocks. It makes a fantastic snack and may also be used in many other recipes, such as the Laotian Rice Ball Salad (Nam Khao)!
Although cooking is an option, eating it “as is” is the preferred method.
But now we present to you a handmade version of Som Moo. Like other handmade products, this one is significantly superior than those you can buy in stores.
800 g minced pork
150 g pork skin
20 g salt
40 g garlic, chopped
40 g Sticky Rice, washed & cooked
Red Chillies, chopped – As much as you like (or as much you can handle)
Cut pork skin in thin slices
Add minced pork, salt and garlic in a bowl and knead for 2-3 minutes
Add cooked sticky rice and knead again
Mix with chopped red chilies and knead for 10 more minutes
Use a plastic wrap to roll a sausage.
Leave the sausage in the fridge for 24 hours