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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 5
4 large dried chilies, soak in water until soft
½ teaspoon salt
1 tablespoon minced lemon grass
1 teaspoon minced cilantro roots
1 teaspoon kaffir lime zest, if not available, use regular lime zest
½ teaspoon minced galanga
2 teaspoon minced garlic
1 tablespoon minced red onions
2 cup ground pork, 80-85% lean
1 tablespoon minced kaffir lime leaves
¼ cup chopped cilantro leaves
2 tablespoon fish sauce
long sausage casing, 25 inches
¼ cup salt
Turn the casing inside out and rub with ¼ cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, ½ teaspoon salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing.
Slice into ½ inch thick pieces. Serve with cooked sticky rice and raw vegetables.