Name: Sai Krok Isan (Thai - Appetizer )
Cuisine: Thai
Ingredients: Ground pork - 500g (500g); Sticky rice - 50g (50g); Garlic - 6 cloves (6 cloves); Lemongrass - 2 stalks (2 stalks); Kaffir lime leaves - 5 leaves (5 leaves); Shallots - 2 (2); Fish sauce - 1 tbsp (1 tbsp); Salt - 1 tsp (1 tsp); Black pepper - 1 tsp (1 tsp); Casing - As needed (As needed); Step No - Instruction (Instruction)

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Sai Krok Isan (Thai - Appetizer) Recipe

Sai Krok Isan is a traditional Thai fermented sausage appetizer originating from the northeastern region of Thailand. The sausage is made from a mixture of ground pork, garlic, sticky rice, herbs, and spices, which is then stuffed into natural casings and fermented for a period of time to develop its unique flavor profile. Sai Krok Isan is typically grilled or pan-fried before serving, and it is enjoyed with fresh vegetables and chili dipping sauce.

Ingredients:

Ground pork - 1.1 pounds (500g)
Sticky rice - ⅕ cup (50g)
Garlic - 6 cloves
Lemongrass - 2 stalks
Kaffir lime leaves - 5 leaves
Shallots - 2
Fish sauce - 1 tbsp
Salt - 1 tsp
Black pepper - 1 tsp
Casing - As needed
Step No - (Instruction)

Instructions

Soak the sticky rice in water for at least 3 hours. Drain and pound in a mortar and pestle until it becomes a coarse powder.
In a mixing bowl, combine ground pork, pounded sticky rice, minced garlic, chopped lemongrass, thinly sliced Kaffir lime leaves, finely chopped shallots, fish sauce, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Stuff the mixture into natural casings, making sure to avoid air pockets. Tie off the ends of the casings and prick any air bubbles with a needle.
Ferment the sausages at room temperature for 24-48 hours, or until they develop a slightly sour aroma.
Grill or pan-fry the sausages until they are fully cooked, browned and crispy on the outside.
Serve the Sai Krok Isan with fresh vegetables and chili dipping sauce on the side. Enjoy as an appetizer or snack.

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