Friday, 29 March 2013

Som Moo (Fermented Pork Sausage)

 We decided to have a go at making Lao fermented pork sausage (som moo). Ingredients are simple ...
final rolling
Pork mince (with no fat - our butcher minced some especially for us) we used 1kg
Salt - 25g
Garlic - finely chopped 50g
Sticky rice - 50g
Pork skin - diced 200g
Chili - as many as you want whole

Boil up the pork skin and remove all the fat, then dice. Soak the rice over night and then steam. Then knead the pork mince 15 minutes, simply add the ingredients in the order above kneading for about 15 to 20 minutes before adding the next ingredient.

Roll into sausage shapes, put a trench through the middle and add the whole chillies. Then roll tightly in cling wrap. Leave it to ferment for three days. It can keep in the fridge for about a week or can be frozen.
sticky rice
lots of kneading
salt garlic pork skin
very lean pork mince
pork skin

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