Any question about how to make this recipe? Please, leave a comment with your question.

Preparation > Sai krok Isan

Grind the meat to 6mm or finely chop it with a knife;
Cook the rice and coarsely break it up in a mortar and pestle;
Mix the meat with all the other ingredients;
Let it rest for 12 hours in a refrigerated environment;
Stuff into natural pork casings in 4cm links;
Ferment for 3 to 4 days at 30ºC until they acquire a sour taste, which occurs naturally when lactic bacteria convert the rice sugars into lactic acid.
Finally, it can be cooked, grilled over charcoal, or fried in a pan with oil.