Fermented pork
Local name
Naem Moo-som
Red pork meat. Pork rind. Garlic, salt, cooked glutinous rice, pepper, whole bird chilli, potassium nitrate (KNO3).
Fish normally used:
Fermentation: 3-4 days.
Storage life: 1-2 weeks.
Production: Small scale industry.
Properties: Red solid, with a sour and slightly salty taste.
Lactobacillus plantarum, Lactobacillus brevis,
Pediococcus cerevisiae, Micrococcus varians.
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.
Naem is normally eaten as a side dish or condiment with uncooked fresh ginger, green leaf vegetables, green shallot leaves, roasted peanuts and bird chilli, according to taste. Some people refuse to eat it raw because of the risk of parasites, especially Trichinella spiralis. It can be fried with some vegetables, or with egg, and eaten as a main dish.