Sai Ua ‘northern Thai Sausage’ Platter - Available After 4pm Recipe
Grilled homemade pork belly sausage with fresh turmeric, makrut lime leaves, lemongrass, garlic, and shallots. Served with sticky rice and a Northern Thai pork & tomato relish. (contains oyster sauce and shrimp paste) Gluten-free available upon request.
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Ingredients
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Sausage
Method
Preparation
- 1
Prepare the sausage mix
In a food processor, combine the pork belly, fresh turmeric, makrut lime leaves, lemongrass, garlic, shallots, oyster sauce, shrimp paste, and salt. Blend until the mixture is well combined and slightly chunky.
- 2
Stuff the sausage
If using natural sausage casings, rinse and soak them in water. Carefully stuff the sausage mixture into the casings, twisting them at intervals to create links. If not using casings, form the mixture into patties.
- 3
- 4
Prepare the sticky rice
Soak 1 cup of glutinous rice in water for at least 4 hours, then drain and steam for about 30 minutes until tender.
- 5
Make the Northern Thai pork & tomato relish
In a saucepan, cook down 200 grams of ground pork with 2 chopped tomatoes, salt, and a dash of oyster sauce for about 10 minutes until the pork is cooked and the mixture is thick.
