Pickled Sour Pork Sausage (Nem Chua) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 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. |