Nem sach chrouk.
( Shredded pork roll.)
Shredded pork meat wrapped in fresh rice paper and mix herbs is tasty Khmer Krom appetizer.
This recipe was branched off from Khmer Krom cold noodles with shredded pork( Num pa-chok nhoam). My great aunt told me a story about "Shredded pork roll" recipe. Many years ago, somewhere in Kampuchea Krom land. The children were hungry, they went in the kitchen asking their mother for something to eat while she was trying to prepared "Num Pa-chok nhoam" for their guests. The young Khmer mother quickly wrapped some shredded pork meat in the rice paper, and gave to her children. When the husband saw how much the children enjoyed the shredded pork roll; he asked his wife to makes some for the guests also. It became instant popular appetizer since.
- Ingredients :
- 1 Package 8oz frozen cooked shredded pork skin
- 1 lb Lean pork meat
- 2 Cloves garlic, minced
- 1 Tablespoon soy sauce
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 Cup water
- 4 Tablespoons roasted rice powder
- 4 Cups mix herbs;mint leaves and bean sprouts
- 1 Package rice papper, some packing companies labels "Spring roll skin" or "Banh trang"
- Procedures :
Soaked pork skin in the warm water, rinses, squeezes the water out, put it in a colander, cut 3 inches in length and set it a side.
Marinated pork meat with garlic, soy sauce, salt and black pepper.
Heat up a skillet or wok on high temperature.
When skillet is hot, add oil and meat,cook meat till both sides golden brown.
Pour 1 cup water over meat and braised pork meat in low heat till it tender.
Removed cooked pork meat, set a side to cool off before slices pork meat thinly then julienne it.
Put meat in a large bowl with shredded pork skin and roasted rice powder, mixed well.
Moisten the rice paper with warm water on both side and lay it flat on a plate. (I usually wets several pieces of rice papers at a time before began to rolls.)
Put some shredded pork at the center of rice paper and top with some mix herbs before roll it like spring roll.
Serve cold with sweet fish sauce.
Copyright by Mylinh Nakry.