👨‍🍳 Instructions

1. 1

   If using fresh pork skin, boil it in water for about 20 minutes until tender. Drain, remove any excess fat, and slice into thin strips.

   💡 Tip: Ensuring the pork skin is clean and free of fat is crucial for proper fermentation.
2. 2

   Trim any visible fat from the lean pork meat. Mince the pork meat finely using a cleaver, food processor, or meat grinder.

   💡 Tip: Using lean pork is important as fat can spoil during fermentation.
3. 3

   In a large mixing bowl, combine the minced pork, sliced pork skin, minced garlic, cooked sticky rice, and salt. Knead the mixture thoroughly by hand for about 5-10 minutes until it becomes sticky and well-combined.

   💡 Tip: Kneading is essential to develop the sticky texture that binds the ingredients.
4. 4

   Divide the mixture into portions. For each portion, flatten it slightly, insert one or more whole or sliced chilies into the center, and then shape it into a tight log or sausage shape.

   💡 Tip: Adding chilies inside ensures they are distributed throughout the sausage.
5. 5

   Wrap each log tightly in plastic wrap or banana leaves. Ensure there are no air pockets.

   💡 Tip: Tight wrapping helps maintain the shape and prevents spoilage.
6. 6

   Store the wrapped sausages at room temperature in a dark place for 2 to 4 days to ferment. The exact time depends on the ambient temperature; a sour aroma indicates readiness.

   💡 Tip: Warmer temperatures will speed up fermentation. Check for a tangy smell and slightly reddish color.
7. 7

   Once fermented, transfer the Som Moo to the refrigerator to slow down the fermentation process. It can be eaten raw or lightly cooked.

   💡 Tip: Consume within a week of refrigeration for best quality.