Sai Oua

Ingredients

• 450 g Pork Shoulder
• 2 pcs Lemongrass
• 60 g Sticky Rice
• 20 g Galangal
• 4 pcs Kaffir Lime Leaves
• 4 pcs Garlic
• 3 pcs Bird's Eye Chili
• 10 g Cilantro
• 1.5 tbsp Fish Sauce
• 0.5 tsp Black Pepper
• 0.5 tsp Kosher Salt
• 2 pcs Hog Casing
• 1 tsp Neutral Oil
• 1 pcs Lime
• 2 pcs Shallot

Method

1. Rinse {sticky_rice} until the water runs mostly clear, then soak it in cool water until the grains swell and soften slightly.
2. Finely chop {lemongrass}, {galangal}, {kaffir_lime_leaves}, {shallot}, {garlic}, {birds_eye_chili}, and {cilantro} so they distribute evenly through the sausage and perfume every bite.
3. Drain {sticky_rice} well. In a chilled bowl, combine {pork_shoulder} with the soaked {sticky_rice}, chopped {lemongrass}, {galangal}, {kaffir_lime_leaves}, {shallot}, {garlic}, {birds_eye_chili}, and {cilantro}. Season in layers with {fish_sauce}, {black_pepper}, and {kosher_salt}, then mix until the meat turns tacky and holds together.
4. Rinse {hog_casing}, then stuff with the {pork_shoulder} mixture, keeping the casing snug but not tight so it stays juicy and does not burst. Twist into long coils or short links.
5. Brush a grill or grill pan with {neutral_oil} and heat it to medium. Grill the sausage, turning often, until browned all over, lightly blistered, and an instant-read thermometer in the center reads 160°F while the juices run clear.
6. Transfer the grilled sausage to a warm plate and rest briefly so the juices settle and the filling stays succulent.
7. Slice the sausage and finish with a squeeze of {lime} for brightness. Serve hot while the casing is still snappy and the herbs remain fragrant.