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This is a sour tasting pork sausage served with fresh chillies, ginger, and vegetables. The recipe and ingredients are simple and straightforward – rice, garlic, salt and pepper are mixed with ground pork and left to ferment for about 3 days. The rice causes the meat to ferment making it taste sour, and the salt preserves the meat.
Of course if you are not comfortable making your own fermented sausages at home then you should skip this recipe, but Cherry has been eating this all her life and has never had any problems, but of course using meat in this way is not without risk. So with that disclaimer out of the way, lets get started!
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Special Cooking Equipment Used
Step 1: Add 1 head of garlic to a food processor and blend until it is minced.
Step 2: Add the minced garlic to a bowl along with 500g minced pork, 3/4 cup of steamed rice that has been left to cool, 3/4 tbsp of salt, and 1 tbsp of ground pepper. Then mix everything together thoroughly by hand.
Step 3: Wrap the meat in cling film, and tie off to create mini meatball type shapes, and place in a ziplock bag, or if you want to use sausage casing, squeeze the meat into the casings. Then leave the sausage meat to ferment for 72 hours at room temperature. The longer you let them ferment, the more the sour they will be.
Step 4: After 72 hours, remove the sausage meat from the cling film, place the sausage meatballs onto skewers, and grill on a low heat for about 20 to 30 minutes turning often, until they are browned all over and cooked in the middle.
Step 5: Serve with fresh chillies, ginger and your choice of fresh vegetables, and enjoy!
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