📝 About This Recipe
Naem is a beloved Thai delicacy that perfectly captures the magic of lactic acid fermentation, resulting in a unique sour, garlicky, and savory profile. This cured sausage features a delightful contrast between tender lean pork and the chewy, gelatinous texture of julienned pork skin. Traditionally enjoyed raw as a snack or cooked into vibrant salads, Naem is a testament to Southeast Asia's ancient and sophisticated preservation techniques.
🥗 Ingredients
The Meat Base
- 500 grams Lean Ground Pork (very cold, double-ground for a fine texture)
- 250 grams Cooked Pork Skin (boiled until tender and sliced into paper-thin strips)
Fermentation Starters & Seasoning
- 60 grams Fresh Garlic (pounded into a fine paste)
- 1/2 cup Steamed Sticky Rice (rinsed to remove excess starch and patted dry)
- 1.5 tablespoons Sea Salt (non-iodized is preferred for fermentation)
- 1 teaspoon Sugar (to feed the beneficial bacteria)
- 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (optional, for safety and to maintain pink color)
Aromatics & Wrapping
- 10-15 pieces Thai Bird's Eye Chilies (whole, kept green or red)
- 1 pack Banana Leaves (cleaned and softened over a flame, or use plastic wrap)
- 12-15 pieces Rubber Bands (to secure the packages tightly)
👨🍳 Instructions
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1
Begin by ensuring all equipment and your hands are impeccably clean to prevent the growth of bad bacteria. Chill the ground pork in the freezer for 15 minutes before starting; the meat must stay cold during the mixing process.
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2
In a large mixing bowl, combine the cold ground pork and the sea salt. Knead the meat vigorously for about 5-8 minutes. You will notice the texture change from loose meat to a sticky, elastic paste. This 'protein extraction' is crucial for the sausage's final structure.
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3
Add the garlic paste, sugar, and pink curing salt (if using) to the pork. Continue kneading for another 3-4 minutes until the seasonings are perfectly incorporated.
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4
Incorporate the rinsed and dried sticky rice. The rice provides the carbohydrates necessary for the lactic acid bacteria to produce the signature sour flavor.
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5
Fold in the sliced pork skins. Mix thoroughly until the skins are evenly distributed throughout the meat paste. The mixture should be very tacky and hold its shape.
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6
Divide the mixture into small portions, roughly the size of a golf ball or a small log.
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7
To wrap: Place a portion of meat on a piece of banana leaf (or plastic wrap). Press one or two whole bird's eye chilies into the center of the meat.
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8
Roll the leaf tightly around the meat to form a cylinder, ensuring there are no air pockets inside. Air is the enemy of fermentation; the environment must be anaerobic.
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9
Twist the ends of the wrapper tightly and secure them with rubber bands. If using banana leaves, double-wrap with a second layer of leaf or plastic to ensure a tight seal.
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10
Place the wrapped sausages in a container and leave them at room temperature in a dark place (70-80°F or 21-27°C) for 3 to 5 days.
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11
After 3 days, check one sausage. It should smell pleasantly sour and garlicky, and the meat should feel firm. If you prefer it more tart, let it ferment for another day or two.
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12
Once the desired sourness is reached, transfer the sausages to the refrigerator to stop the fermentation process. They can be stored for up to 1 week in the fridge.
💡 Chef's Tips
Temperature is key: if your kitchen is very warm, the fermentation will happen faster (2 days); if cool, it may take up to 5 days. Always use non-iodized salt, as iodine can inhibit the growth of the beneficial lactic acid bacteria. If the meat turns grey or develops an 'off' or putrid smell, discard it immediately; it should always smell clean and sour. For the best texture, ensure the pork skins are sliced as thinly as possible; they should provide a snap, not a hard chew. If you are nervous about eating fermented meat raw, you can grill or stir-fry the Naem before serving.
🍽️ Serving Suggestions
Serve sliced as an appetizer with fresh ginger slices, roasted peanuts, and extra bird's eye chilies. Crumble the Naem into 'Nam Khao' (Crispy Rice Salad) for a classic Laotian and Northern Thai experience. Stir-fry with eggs and scallions for a quick, tangy, and savory breakfast dish ('Phad Naem Sai Kai'). Pair with a cold, crisp Thai lager to balance the salt and acidity of the sausage. Serve alongside fresh cabbage leaves and long beans to provide a cooling crunch.