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

Ingredient Substitutions

• Instead of Pork Skin: Pork Belly Skin
• Instead of Ground Pork: Ground Pork Shoulder
• Instead of Red Chili: Thai Bird's Eye Chilies, Serrano Peppers
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fish Sauce: Soy sauce
• Instead of Sugar: Honey (1 tbsp)
• Instead of Curing Powder (Prague Powder #2): Homemade cure (salt + sodium nitrite) – not recommended for beginners
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Sharp Knife
• Cutting Board
• Large Mixing Bowl
• Spatula or Wooden Spoon
• Gallon‑size Ziploc Bag
• Kitchen Scale
• Plastic Wrap
• Tray or Plate
• Clean Kitchen Towels

Critical Steps — Do Not Skip

• Defrost pork skin completely and keep it cold while cutting.
• Evenly incorporate the curing powder to ensure safe fermentation.
• Remove as much air as possible from the bag before sealing.
• Maintain a stable room temperature (68‑72°F) during the 48‑hour cure.

Chef Tips from the Video

• Grind the pork skin together with the ground pork for a more uniform texture.
• Add a splash of rice vinegar (½ tsp) for a subtle tang without affecting the cure.
• Use a food‑grade thermometer to monitor room temperature during curing.

Troubleshooting

Storage

Refrigerator: Up to 1 week, tightly wrapped in plastic wrap.

Freezer: Up to 2 months, keep sealed in airtight freezer bag.

Room temperature: Do not store at room temperature after curing; consume within 48‑hour cure period.

Make-Ahead Tips

• Prepare the meat mixture a day ahead and keep it refrigerated; start the 48‑hour cure the next day.
• Portion the cured squares and freeze them for quick snack servings later.