Fermented pork sausage/sai grop brio
Initially this was a type of northern charcuterie , but it has spread through the rest of the country with the migration of people from the North East seeking work. This sausage can be eaten fresh or it can be left to hang for a few days to be fermented. The longer you leave the sausage, the more sour it becomes. This dish is not really a meal as such but can be found on the table as a side dish, or can be eaten with alcohol. Ingredients 500 g pork belly, with skin removed but the fat retained, minced as finely as you can using a knife. 300 g cooked rice 100 g garlic chopped finely 5 coriander root scraped clean, chopped finely 2 tablespoons salt One to two tablespoons fish sauce 2 metre sausage casing, washed clean under cold water Method In a mortar and pestle if you have one pound the garlic and coriander roots with the salt to a paste, or combine in a food processor. Add the rice to the paste and pound/combine. If using a food processor be careful not to over mix as this can cause ...