| 1 |
In a bowl, combine the ground pork, onion, mushrooms,
shallots, garlic, and black pepper. |
| 2 |
Boil the peas in salted water for 5 minutes, then
drain and add, along with the fish sauce and sugar, to the meat
mixture. Mix well with your hands. |
| 3 |
Remove the bones from each of the chicken necks and
discard or reserve for stock. Sew the narrow ends of the neck skins
to make casings. Stuff the skins with the pork mixture, then sew up
the wider ends. Check the entire skin to make sure there are no
tears, or the filling will seep out while cooking. If there are any
tears, sew them closed. |
| 4 |
Heat the oil in a small saucepan. Add the stuffed
chicken necks and brown well on all sides. After the necks are well
browned, pour off the oil remaining in the pan. Return to the heat,
and pour in coconut milk to cover. Simmer, covered, until all the
liquid has evaporated. (If liquid has not evaporated after 30
minutes, uncover, turn the heat to high, and reduce the liquid in
this way.) |
| 5 |
Remove the necks from the pan. Pull out the threads
and discard. Allow the necks to cool for a little while, then cut
into 1/4-inch slices. |
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