Ingredients:
8 lbs. pork shoulder, cubed and coarsely ground in a food processor
1.5 to 2 lbs. pork fat back, diced very fine
Pork casings
For Sai Oua Som:
1 head of garlic or 6-8 big cloves, peeled and finely minced or pounded
1 cup cooked white rice, soaked in cool water and drained
2-3 Tbsp. salt
1 tsp. MSG
For Sai Oua Kueung:
1 head of garlic or 6-8 big cloves, peeled
4 shallots, peeled and chopped
2 Tbsp. lemongrass
2 Tbsp. galangal
2-4 Thai chili peppers
1/2 cup finely chopped fresh dill
2-3 Tbsp. salt
1 tsp. MSG
1/2 cup water
1/2 cup sticky rice soaked in cool water
Divide the meat and fat between 2 large bowls. Soak the casings in warm water.
For Sai Oua Som, simply mix in the ingredients and combine well with your hands. Microwave a small bit for 15 seconds to taste after adding 2 Tbsp. salt. You might not want the 3rd Tbsp.
For Sai Oua Kueung, blend the first 5 ingredients with the half of the water and pour over the meat. Season and taste like above. Blend the soaked rice with the rest of the water and add to the meat mixture, along with the dill. Mix well with your hands.
See the video for the stuffing technique. tie off the casing, twist into links, and pick the links every 3" or so with a needle or toothpick. Sai Oua Som needs to ferment 2-3 days at room temperature in a clean airtight container before cooking.
Music: bensound.com
