Sai Oua

Ingredients

• 1kg pork shoulder with its fat, cut into cubes
• 4 stalks lemongrass, tough outer layers removed
• 5cm piece galangal, peeled
• 8 garlic cloves, peeled
• 6 shallots, peeled
• 8 makrut lime leaves, central rib removed
• 4 coriander roots
• 6 dried red chillies, soaked in hot water
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 2 tsp salt
• 1 tsp caster sugar
• 1 tsp white pepper
• 1 large handful coriander leaves, chopped
• 3 spring onions, finely sliced
• 2 metres natural hog casing, rinsed
• sticky rice, to serve
• 1 cucumber, sliced, to serve

Before you cook

• Rinse the hog casing inside and out and leave it to soak in cold water for 30 minutes.
• Soak the dried chillies in hot water for 15 minutes, then drain them.
• Cut the pork into 2cm cubes, keeping the fat, and chill it in the freezer for 20 minutes so it minces cleanly.
• Pound or blend the lemongrass, galangal, garlic, shallots, lime leaves, coriander roots, drained chillies and turmeric into a coarse paste with visible flecks.

Steps

1. Mince the chilled pork coarsely, either through the wide plate of a mincer or by pulsing it briefly in a food processor.
2. Put the minced pork in a large bowl and add the herb paste.
3. Add the fish sauce, salt, sugar, white pepper, chopped coriander and spring onions.
4. Mix hard with your hands for 3 minutes until the meat becomes tacky and holds together when squeezed.
5. Fry a small spoonful of the mixture in a pan and taste it, then adjust the salt and chilli in the main bowl.
6. Slide the soaked casing onto a sausage stuffer nozzle and tie a knot in the far end.
7. Fill the casing loosely, leaving room for the meat to expand, and coil the sausage into a flat spiral as it comes out.
8. Prick the sausage all over with a pin so it does not burst on the grill.
9. Rest the coil on a tray in the fridge for 30 minutes to firm up.
10. Set a barbecue up for indirect heat, or heat the oven to 180C fan.
11. Grill the coil over low, gentle heat for 25 to 30 minutes, turning it every 5 minutes, until the casing is blistered and mahogany brown.
12. Check the sausage is cooked by pressing it, as the juices should run clear rather than pink.
13. Rest the coil for 5 minutes, then cut it into short lengths.
14. Serve with sticky rice, cucumber and a chilli dip.