Naem

Name (Thai)

แหนม

Name (English)

Sour fermented pork

Local name

Naem Moo-som

Product

Animal

Ingredients

Red pork meat. Pork rind. Garlic, salt, cooked glutinous rice, pepper, bird's eye chilli, potassium nitrate.

Fermentation

3-4 days.

Storage life

1-2 weeks.

Microorganisms

該当なし

Not available

Properties

Red solid, with a sour and slightly salty taste.

Method

1. Only the red meat is used or in some places, such as in the Northeast, people prefer the meat with a small amount of fat. All fibrous parts are removed, then the meat is minced. 2. In preparing the pork rind, the hair and excess fat are removed from the skin. Then the skin is boiled and shredded into thin slices about 2-4 cm. long. Sometimes the ear used instead of the rind because it is preferred for its chewy properties. Pork ear is also boiled and either sliced or shredded. The amount used is approximately 20-30% by weight of the minced meat. 3. Cooked glutinous rice (7-10%), pepper (0-0.05%) and potassium nitrate (0-200 ppm) are mixed together and minced. The amount of rice added varies from place to place. If a short fermentation is desired, 7-8% rice (by weight of meat) is used. If less rice is used, it needs longer fermentation to produce the right flavour. However, fermentation time also depends on the amount of salt used, which is normally 2-3% of the mixed ingredients. If less than 2% Salt is added, the Naem spoils easily and if more than 3% the product is too salty. 4. Minced red meat and shredded rind are mixed well, then the minced cooked rice etc. are added and mixed in. The mixture is separated into portions, wrapped in plastic film or bags and tightly wrapped with banana leaves. Whole bird chilli is normally added but this is not necessary. The product is then left to ferment for 3-5 days at room temperature.

Production

Small scale industry.

Consumption

Naem is normally eaten as a side dish or condiment with fresh ginger, green leaf vegetables,