Stir-fried fermented pork sausage

Stir-fried fermented pork sausage

Phat naem (North)

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South East Asian Food

I ate this dish at lunch in Chiangmai. Naem is a specialty sausage of the north and north-east made from minced pork and pork skin wrapped in banana leaves and left for a few days to ferment and sour. Manufactured under hygienic conditions, wrapped in banana leaves and then in plastic, it is usually available in small packets in Asian food stores with a Thai, Lao or Vietnamese bias. So too is blanched shredded pork skin, a favourite textural food across the north of Thailand, Laos and Vietnam.

Ingredients

Quantity Ingredient
100g blanched finely shredded pork skin
2 tablespoons vegetable oil
4 garlic cloves, smashed and chopped
4 spring onions, sliced diagonally into 2.5 cm lengths
2 small brown onions, sliced lengthwise into thick slices
200g fermented pork, roughly chopped or sliced into strips
1 tablespoon fish sauce
1-1 1/2 teaspoons sugar
1 large egg
chopped spring onion and torn mint, for garnish

Method

  1. Rinse the pork skin, drain well and dry. Heat the oil in a wok. Fry the garlic until golden, add the onions and the fermented pork and fry lightly. Add the fish sauce and the sugar, then mix well and break in the whole egg, stirring everything and cooking until done. The egg should be only slightly cooked with both yellow and white streaks in it. Take off the stove and stir in the pork skin, which should not be cooked further. Garnish with spring onion and mint and serve with rice.
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