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Pickled Sour Pork Sausage (Nem Chua)
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| Servings |
Preparation Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
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N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 pound pork loin, sliced |
1 teaspoon salt |
2 teaspoons sugar |
| 1/4 cup fish sauce |
4 ounces pork skin |
3 cloves garlic, crushed |
| 2 tablespoons vegetable oil |
1/2 cup uncooked rice, roasted and ground |
banana leaves |
| 2 cloves garlic, sliced |
1 small red chili, sliced |
1/2 cup pickled baby leeks |
| 1 |
Pound pork meat thin and marinate with a portion of
the salt, sugar and fish sauce. Cook pork skin until golden; allow
to cool and cut into fine strips. Gently saute the garlic in oil
until fragrant, then add remaining fish sauce and sugar, and reduce
to a thick consistency. |
| 2 |
Combine pork meat, pork skin, garlic, fish sauce and
the rice meal. Shape into patties and place on banana leaf. Add a
slice of garlic and a slice of chili before wrapping the
"sausage" in the leaf. Refrigerate for 2 days. Serve with
pickled leeks. |
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