Lao Som Moo Recipe (Fermented Sour Pork Sausage)
User Reviews
5
Lao Som Moo Recipe (Fermented Sour Pork Sausage)
Description
This sausage recipe starts by boiling pork skin until tender, then slicing it and combining with minced lean pork, sticky rice, pounded garlic, and salt. The ingredients are kneaded thoroughly to blend evenly, then shaped into tight cylinders wrapped in plastic or banana leaves. A chili is added inside each roll to introduce mild heat during fermentation.
The sausages rest at room temperature in a dark place for at least two days to ferment, which encourages sourness and complex flavors characteristic of Lao Som Moo. The fermentation process also helps preserve the sausage. The result is a compact, slightly sticky textured sausage with a distinct tang and garlicky undertones.
These sausages are traditional in Lao cuisine and can be sliced for grilling, frying, or eaten as is depending on preparation. The texture and sour flavor make them suitable as an appetizer or accompaniment to meals.
Ingredients
- 7 ounces pork skin
- 2 teaspoons salt
- 17.5 ounces pork lean
- 1.8 ounce garlic pounded
- 3.5 ounces sticky rice
- banana leaf
- chilies
- plastic wrap or banana leaf
Instructions
- Boil pork skin over medium heat until soft, approx 20 minutes.
- Remove any fat and cut the remaining meat into thin strips.
- Trim and discard the fat from the pork meat, leaving only lean meat. Then, mince the pork using a food processor or butcher's knife.
- Add minced pork, slices of pork skin, sticky rice, garlic, and salt to a large mixing bowl. Knead the mixture until well combined, about 5–10 minutes.
- Lay plastic wrap or a banana leaf on a cutting board, spoon some of the mix onto it. Add a chili, then fold and roll it snugly into a tight cylinder. Seal the ends, press out air, and tie it with a rubber band. Repeat with all the meat to get compact, airtight rolls.
- Store the sausages in a dark place at room temperature for a minimum of two days. Let it rest longer for more tanginess.
Notes
- Handling the pork skin and lean meat carefully ensures the right texture in the sausage.
- Wrapping tightly and removing air pockets is important to allow proper fermentation.
- Ferment at room temperature in a dark space for at least two days for tangy flavor; longer fermentation results in more sourness.
- The original nutrition card offers specific nutritional guidance for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 59g | 118% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 128mg | 43% |
| Sodium | 2144mg | 89% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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