Sai Krok Isan

Name: Sai Krok Isan
Total time: 73 h
Yield: 8
Cuisine: Isan
Ingredients: 800 g Pork shoulder, coarsely minced; 200 g Pork back fat, diced small; 300 g Cooked jasmine rice, cooled; 12 cloves Garlic, finely chopped; 2.5 tbsp Salt; 1 tbsp Sugar; 1 tbsp White pepper; 1 tbsp Fish sauce; 3 m Hog casings, rinsed and soaked; 1/2 head White cabbage, raw; 5 cm Ginger, sliced into coins; 20 Bird's eye chillies, whole

Fat little pork-and-rice sausages left to sour for three days, then grilled until the skin splits — eaten hot with raw cabbage, whole bird's eye chillies and ginger, one bite each.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Isan (northeastern Thai) kitchens · 🏺 Traditional · Northeastern Thailand — an ethnically Lao region whose food travelled to Bangkok with its migrant workers

Isan, north-east Thailand · fermented pork sausage — An ownerless regional dish, so no cook is credited. The cited article confirms sai krok Isan as a fermented sausage originating from the north-eastern provinces of Thailand, made with pork and rice and typically eaten as a snack. The salt ratio, the three-day window, the temperature guidance and the low-heat grilling rule are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Just Eat Life Amm’s Kitchen FoodSensual

⏱ 4380 မိနစ်🍽 8 ယောက်စာ🔥 350 kcal🇹🇭 Thailand🌶️🌶️

ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Mix the pork, fat, rice, garlic, salt, sugar, pepper and fish sauce and knead for 5 minutes.
Fry a teaspoon of the mixture and taste it. It should be noticeably saltier than you want, because fermentation will soften that.
💡 Under-salted sausage does not ferment safely — the salt is what keeps the wrong bacteria out while the right ones work. This is not a place to reduce the salt.
Stuff the casings loosely and tie into 4 cm links. Prick each one twice with a pin.
Hang or lay them in a warm shaded place, 28–32°C, for 3 days, turning daily. They are ready when they smell distinctly sour.
💡 Shade, and airflow, and no direct sun. If your kitchen runs below 25°C give it four or five days instead and judge it by smell, never by the calendar.
Grill over medium-low coals for 15 minutes, turning often, until the skin browns and splits.
💡 Low and slow. High heat blackens the casing while the rice inside is still cold, and rice is what takes the longest to heat through.
Serve straight off the grill with raw cabbage, ginger coins and whole chillies.

💡 အကြံပြုချက်များ

The cabbage and ginger are not a salad. Isan eats these between bites to reset the mouth, the same way a pickle works — one sausage, one leaf, one chilli, repeat.
If you are not comfortable fermenting meat at home, mix in 1 tbsp of lime juice and grill the same day. It will be a good grilled sausage and it will not be sai krok Isan — the recipe says so rather than hiding it.