Back to 8 servings meat 2 lb pork shoulder, cut into 1-inch cubes, with a good fat cap (about 20-25% fat) 0.5 lb pork belly, diced, optional for extra fat herb paste 1 cup lemongrass, tender inner part, finely minced (about 4-5 stalks) 0.25 cup galangal, peeled and finely minced; ginger can substitute but galangal is key 0.25 cup shallots, finely minced 3 tbsp garlic, finely minced (about 6-8 cloves) 0.25 cup cilantro, stems and leaves, finely chopped 6 kaffir lime leaves, centre vein removed, sliced into paper-thin slivers 10 dried Thai chiles, soaked 15 minutes in warm water, then minced; adjust to taste seasoning 3 tbsp fish sauce, high quality 1 tbsp kosher salt 1 tsp black pepper, freshly ground 2 tbsp sticky rice, uncooked glutinous rice, dry-toasted and ground to a coarse powder casings 5 feet natural hog casings, soaked in warm water at least 30 minutes
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1 Step 1: Dry-toast the sticky rice in a skillet over medium heat for 5-7 minutes, stirring, until golden and nutty. Cool, then grind to a coarse powder.2 Step 2: Cut the pork into 1-inch cubes and pass it, with the fat, through a coarse grinder plate, or chop finely by hand with a cleaver. Keep the meat cold throughout.3 Step 3: Combine the lemongrass, galangal, shallots, garlic, cilantro, soaked chiles and lime leaves in a large bowl to make a herb paste.4 Step 4: Add the ground pork, the rice powder, fish sauce, salt and pepper to the herb paste. Mix by hand until just combined; the mixture should stay loose and not be overworked.5 Step 5: Refrigerate the mixture for at least 1 hour, or up to overnight, so the salt and herbs season the meat.6 Step 6: Rinse the soaked casings, fill them with the mixture using a sausage stuffer, avoiding overpacking, and tie off the end.7 Step 7: Leave as one coil or twist into 5-6 inch links, pricking out any air pockets with a thin needle.8 Step 8: Rest the links uncovered on a wire rack in the refrigerator for a few hours or overnight so the casing dries slightly.9 Step 9: Grill over medium-low indirect heat, turning occasionally, for 20-25 minutes until the sausages are browned and the centre reaches 160°F (71°C) with no pink. Alternatively, pan-fry over medium-low heat with a little oil, turning often.getsaucepan.com/r/d8e95bf6-2f33-53bf-b57b-0cc8a57dfcc0
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