Servings: 16 "squares"
Calories: 156kcal
Ingredients
- 900 g ground pork preferably lean
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole white peppercorns
- 110 g cooked pork skin rinsed, drained, and coarsely chopped (see method above)
- 7 cloves medium garlic cloves, minced plus thinly sliced garlic for garnish
- 4 chiles, stemmed and sliced plus thinly sliced chile rings for garnish
- 30 g sugar
- 4 g salt
- 70 g nem chua powder (one packet) for example, Lobo brand
Procédé
- Grind the black and white peppercorns in a spice grinder to a very fine powder. Add to the pork along with the pork skin, minced garlic, sliced chiles, sugar, and salt. Mix well with a clean gloved hand or spatula.
- Add the nem chua powder (don't forget the contents of the small inner packet). With a gloved hand, knead the mixture by grabbing handfuls, pressing firmly into your palm, and repeating until the mixture is sticky and paste-like, about 5 minutes.
- Line a 20 cm square baking dish with plastic wrap. Transfer the mixture to the pan and smooth into an even layer with a spatula. Place 1 slice of raw garlic and 1 chile ring on the surface about every 5 cm.
- Cover with plastic wrap, pressing it firmly onto the surface, and refrigerate for at least 24 hours and up to 1 week before cutting and serving.
Notes
Keeps for up to 1 week in the refrigerator.
Nutrition
Calories: 156kcal | Féculents: 2g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 165mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg
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