Lao som moo (linguiça nam)

Ingredientes

• 7 oz pork skin
• 2 tsp salt
• 1 lb lean pork meat
• 5 cloves of garlic (minced)
• 1 cup or 3.5 oz cooked sticky rice
• chilies (adjust to taste)

Modo de preparo

1. 1

   Boil the pork skin in a large pot over medium heat for about 20 minutes until soft.

2. 2

   Remove any excess fat and slice the pork skin into thin strips.

3. 3

   Trim the pork meat, removing visible fat, and mince it using a cleaver or food processor.

4. 4

   In a large mixing bowl, combine the minced pork, sliced pork skin, sticky rice, garlic, and salt. Knead by hand for 5–10 minutes until well combined.

5. 5

   Lay plastic wrap or a banana leaf on a flat surface. Spoon some of the mixture onto it, add a chili, then roll tightly into a log. Press out any air, seal the ends, and secure with rubber bands.

6. 6

   Store the wrapped sausages at room temperature in a dark place for at least 2 days to ferment. Let rest longer for a tangier flavor.