Sai Krok Isan - fermented sour pork - Instastory (Recipe) - May 4 - ไส้กรอกอีสาน
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- Опубликовано: 14 окт 2024
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Salt should be about 2% of the total weight. Optional to add sugar to this, sometimes it has it. You will find it with glasses noodles as well. The rice is necessary to help start the fermentation of the pork.
Thai chilis could also be added, however that is more along lines of Naem, which is quite similar to this but uncased.
Ferment at room temperature until sour (could be 2--5 days depending on your temperature) and then grill or deep fry.
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I love the combo. Especially with some cabbage.
Agreed!!!!
Lol I've been looking for this recipe up and down for days! All the recipes I look at are just not 'right' but I landed on your page and all was good! Thank you so much for breaking it down brother! I may add lemongrass, kaffir, shallot and dill, but this is the best starter recipe by far!
Thanks! That sounds like a great idea. Dill would really take to the flavor profile of the North East and Laos! Check out my instagram.com/makebistro if you want to see more as I post almost daily on stories and my content on Instagram is far more up to date in my studies of the cuisine than here. Thanks again!
The Thais have another great sausage with those ingredients.
You're literally the only non Asian who eats chili like Asians would!! ❤❤
u can also let the extra go sour, just put in a plastic tube, leave next to your stove for a day or two then put in frig and when ready to eat, just cook like grounded pork, but it's sour and yummy.
I do let it go sour - in this environment here it takes 4-5 days as the temperature is 70 degrees. Seems like a while, but this isn't Thailand heat :) Check out my instagram.com/makebistro if you want to see more as I post almost daily on stories and my content on Instagram is far more up to date in my studies of the cuisine than here.
I just put this all together using your proportions roughly, and oh boy that little burger I made at the end was SO salty. I really hope it wasn't too much salt lol. I hope it's less salty with the sour taste after fermentation.
Anthony Antoine it’s 3% salt, it will taste slightly salty but should mellow out when fermenting. Keep in mind it’s eaten with bland rice and raw vegetables. If you find it too salty, decrease the salt to 2%, it will still be enough to ferment it. Let me know your end result.
@@makebistro Thanks for the response. And yeah I think when I throw in some cabbage, chili, and ginger that'll help some too.
@@makebistro I've made these a couple more times now, and I've found that something closer to like 1.5% salt actually works best for me. Maybe it's just the climate here, not really sure. I do have another question that maybe you can answer, though. How do you go about keeping the sausages tender? In Thailand, they're always so lusciously juicy, but even after only 3 days of fermentation, they end up being super dry and chewy. After 4 days, the sourness is absolutely spot on with the ones I've had in Thailand, but man are they dry lol. Is there some sort of trick to keep them juicy? Thanks for any help.
Anthony Antoine 1.5% seems low to me but maybe we prefer different levels of salinity which is fine. To keep them more tender you need more fat. Otherwise they’re going to be try. Use a higher fat to lean meat ratio.
@@makebistro I should've been more specific I guess. The inside is still nice and tender, it's just that the casing and the filling just inside the casing gets dry and chewy. I'm assuming that it's just different preferences with regards to the saltiness, though. I do like salty foods, but I really like that sourness to shine through on these. Thanks for the help.
I love thai and cambodian food
Does it has to be dry while out?
Dude, despite my name, Im Thai. You have an excellent recipe, and it seems your time in Thailand has really stuck to you!.. When Im there, all I eat is street food. But, I need my sticky rice with it.
Thanks for your msg! I spend as much time as I can in Thailand, and when I'm not there all my time is spent dedicated to learning Thai food and the language, as well as hosting Thai dinners and selling products. Check out my instagram.com/makebistro if you want to see more as I post almost daily on stories and my content on Instagram is far more up to date in my studies of the cuisine than here. Thanks again!
muito bom, sou brasileiro, vou fazer no meu pais
1:40 Thai approved, you are a real thai now xD
HI! Is it okay to ferment them at any temperature?
70 degrees would be the minimum I would suggest. the hotter the temperature the less time it will take to ferment. I have the more detailed recipes and information on my patreon.com/makebistro
Wish we could see the funnel technique too!
you basically stuff meat into the casings, and avoid air pockets. :)
Can I use pork shoulder butt (Boston Butt) instead of pork belly?
yes, in fact i just made a batch with pork shoulder. there is a good amount of fat in that. it will be great. happy cooking!
@@makebistro A bit late to the show, but would pork neck work?
Kim Veie yes that will be fine as well.
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You are not an Asian yet you are one