Fermented Pork Salami (Nham)

Ingredients

• 1000 g Pork Skin (defrosted, cut into 1‑inch pieces)
• 1000 g Ground Pork (20% fat, kept cold)
• 100 g Red Chili (chopped; adjust heat to taste)
• 5 cloves Garlic (minced)
• 30 ml Fish Sauce (about 2 tbsp)
• 25 g Sugar (about 2 tbsp, white granulated)
• 5 g Curing Powder (Prague Powder #2) (1 tsp, contains sodium nitrite and nitrate)
• 15 g Salt (about 1 tbsp, fine sea salt)
• 2 g Black Pepper (about 1 tsp, freshly ground)

Instructions

1. Defrost and Cut Pork Skin

   Place the frozen pork skin in the refrigerator until fully thawed, then cut it into roughly 1‑inch pieces.

   Time: PT10M

2. Prepare Aromatics

   Finely chop the red chilies and mince the garlic cloves.

   Time: PT5M

3. Combine Main Ingredients

   In the large mixing bowl, add pork skin, ground pork, chopped chilies, minced garlic, salt, and black pepper. Drizzle in the fish sauce and sprinkle the sugar. Mix with a spatula until the mixture is evenly combined.

   Time: PT10M

4. Add Curing Powder and Develop Stickiness

   Sprinkle the curing powder over the meat mixture. Using clean hands or the spatula, knead the mixture vigorously for several minutes until it becomes sticky and the color deepens slightly.

   Time: PT5M

5. Bag and Remove Air

   Transfer the sticky meat mixture into a gallon‑size Ziploc bag. Flatten the bag, press out as much air as possible, and seal tightly.

   Time: PT5M

6. Room‑Temperature Curing

   Place the sealed bag on a tray in a room that stays between 68‑72°F (20‑22°C). Let it cure for 48 hours, turning the bag once halfway through to ensure even fermentation.

   Time: PT48H

   Temperature: 68-72°F

7. Portion and Wrap

   After 48 hours, remove the cured meat from the bag, pat it dry with paper towels, and cut it into 2‑inch squares. Wrap each square tightly in plastic wrap.

   Time: PT15M

8. Store and Serve

   Store the wrapped squares in the refrigerator for up to 1 week or freeze for up to 2 months. Serve chilled as a snack or appetizer.

   Time: PT5M

Nutrition Facts

Calories

425

Protein

30g

Carbohydrates

2g

Fat

35g

Fiber

0g