Yellow Curry
47 min · 920 kcal · Lunch & dinner · Thai
Thai
Naem
Thailand's tangy fermented pork sausage from the north-east, made by kneading finely minced pork with shredded pork skin, garlic, salt and cooked sticky rice, then wrapping it tightly and leaving it to sour for a few days. It comes out pink, firm and sharply acidic, eaten in slices with raw garlic, bird's eye chilli and ginger, or fried until the edges crisp.
Method
- Rinse 20 g of glutinous rice and soak it in cold water for 4 hours or overnight. Drain well, spread it in a steamer lined with muslin and steam over boiling water for 20 minutes, until the grains are translucent and tender all the way through. Spread out and cool completely to room temperature.
- While the rice soaks, put 50 g of pork skin in a small pan, cover with water and simmer gently for 45 minutes, until a knife tip slides in easily. Drain, cool, scrape off every trace of fat from the underside, then slice the skin into hair-thin shreds with a sharp knife. Chill until cold.
- Put 250 g of very cold minced pork in a bowl with 1 tsp of fine sea salt, 0.5 g of pink curing salt, 0.5 tsp of sugar and 4 cloves of pounded garlic. Knead and slap the mixture against the side of the bowl for about 5 minutes, until it turns pale, tacky and clings to your hand in one mass — this binding is what gives naem its snap.
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726kcal
85gprotein
26gcarbs
29gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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