NTO - Fried fermented pork sausage

Prepare the ingredients: 1 kg of pork (both lean and fat); 200g pork skin; 100g roasted rice flour; 2 tablespoons all-purpose flour; 1 tablespoon cornstarch; 1 egg yolk; garlic, chili peppers; salt, sugar, black pepper, seasoning powder, fish sauce, tapioca starch...

Making:

Step 1: Prepare the ingredients

Wash the pork thoroughly, let it drain completely, then cut it into small pieces and put it into a grinder to mince. Wash the pork skin, rub it with salt to remove the slime and odor, then boil it until cooked. Once cooked, remove the pork skin, let it drain, then use a sharp knife to cut it into many small, not too long strips. Wash the chili peppers and garlic, peel them, and chop them finely.

Step 2: Marinate the ingredients for making fermented pork sausage.

First, put the minced pork into a large bowl, add the pork skin and mix well. Season with a little salt, 50g sugar, 2 teaspoons fish sauce, tapioca starch, roasted rice powder, pepper, garlic and chili, then mix thoroughly.

Step 3: Prepare the flour mixture.

Take a bowl and add 2 tablespoons of all-purpose flour, 1 tablespoon of cornstarch, a pinch of salt, MSG, and 1 egg yolk. Gradually pour water into the bowl, stirring constantly until a smooth, lump-free batter is formed.

Step 4: How to make crispy fried fermented pork rolls

Take the mixture from step 2, take small portions, shape them into long sticks, then dip each stick into the batter mixture from step 3 and slowly roll them in the breadcrumbs. Continue this process until all the breadcrumbs are evenly coated.

Finally, add the spring rolls to the pan and fry evenly over medium heat. After about 3 minutes, when the spring rolls are golden brown on all sides, remove them and place them on a plate lined with paper towels to absorb excess oil.

PP

Source: http://baoninhthuan.com.vn/news/142724p29c173/nem-chua-ran.htm