Thai Fermented Pork - Naam Recipe Video

Naam can be eaten as is after it has fermented, or you can fry or grill it. It is eaten with vegetables like cabbage, cucumber slices, Thai basil or any other of your favorite veggies.

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Ground cooked pork1 Pound
 Garlic cloves20 , minced
 Cooked rice1 Cup (16 tbs)
 Cooked pork skins1 Cup (16 tbs)
 Salt1 Teaspoon
 Thai chili peppers1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size

Calories 214 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 40.4 mg

Sodium 943.5 mg39.3%

Total Carbohydrates 14 g4.7%

Dietary Fiber 0.25 g1%

Sugars 2.6 g

Protein 16 g32.6%

Vitamin A 0.02% Vitamin C 4.6%

Calcium 1.7% Iron 2.6%

*Based on a 2000 Calorie diet

Things You Will Need

Plastic wrap, strings

Directions

MAKING
1. In a bowl, mix together ground pork, garlic, rice, pork skin and salt. Add chili and mix again.
2. On a plastic wrap, place about 1/8th of the prepared mixture and wrap firmly. Tie both ends with string. Allow to ferment for about 2 to 3 nights.

SERVING
3. Unwrap and serve with your favorite salad.

Editors Review

Want to try a delectable continental dish, try fermented pork by Ning. She excels in recharging your culinary skills with this easy recipe. Add this into cook books of healthy cooking.

Comments

Anonymous

Cylentsor says :

Hi, I followed your recipe. There is a lot of juice in the wrap about 3 days later. What do I do with that? Do I pierce the wrapping to drain the juice or leave them as they are? Many thanks in advance. Regards, Cylentsor
Posted on: 22 April 2012 - 9:38pm
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