Homemade Pork Roll (Fermented Sausage)

Ingredients

• 1 pound Pork Loin (trimmed of all visible fat)
• 1 pack Bamboo Leaves (washed three times and dried; used for wrapping)
• 3 pieces Fresh Chilies (thinly sliced; adjust to heat preference)
• 1 clove Garlic (finely minced)
• 6 tablespoons Sugar (granulated)
• 0.5 teaspoon Salt (fine sea salt)
• to taste Black Pepper (freshly ground)
• 1 packet N Seasoning Powder (includes a small bag that should be added to the mixture for extra stickiness)

Instructions

1. Trim the Pork

   Remove all visible fat from the pork loin so only lean meat remains.

   Time: PT5M

2. Grind the Pork

   Using a meat grinder with a small‑hole plate, grind the pork three times for a fine texture. If you don’t have a grinder, ask your butcher to grind it three times.

   Time: PT10M

3. Chill the Ground Meat

   Spread the ground pork on a sheet of plastic wrap, cover tightly, and refrigerate for 1 hour.

   Time: PT1H

4. Prepare the Bamboo Leaves

   Wash the bamboo leaves three times under running water, then pat dry with a clean kitchen towel.

   Time: PT5M

5. Slice Aromatics

   Thinly slice the three chilies and mince the garlic clove.

   Time: PT5M

6. Mix the Seasonings

   In a large mixing bowl combine the chilled ground pork, sliced chilies, minced garlic, 6 tbsp sugar, 0.5 tsp salt, black pepper to taste, the N seasoning powder, and the small bag that came inside the N powder packet. Mix thoroughly until the mixture becomes sticky and uniform.

   Time: PT10M

7. Form the Roll

   Lay a sheet of plastic wrap on the work surface, place a portion of the meat mixture onto it, and roll tightly into a log shape. Press the log against the table to tighten, then roll the ends inward and fold them up to seal.

   Time: PT10M

8. Wrap in Bamboo Leaves

   Wrap the tightened meat log with the prepared bamboo leaves, securing the ends so the mixture stays enclosed.

   Time: PT5M

9. Ferment

   Place the wrapped roll in the refrigerator and let it rest for 48 hours before serving.

   Time: PT48H

Nutrition Facts

Calories

255

Protein

20g

Carbohydrates

19g

Fat

12g

Fiber

0g

Ingredient Substitutions

• Instead of Pork Loin: Pork Shoulder
• Instead of Bamboo Leaves: Lettuce leaves, Parchment paper
• Instead of Fresh Chilies: Red pepper flakes, Jalapeño
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Sugar: Honey (4 tbsp)
• Instead of Salt: Kosher salt (same amount)
• Instead of Black Pepper: White pepper
• Instead of N Seasoning Powder: Chinese five‑spice powder (1 tsp)

Equipment Needed

• Meat Grinder
• Plastic Wrap
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Grinding the pork three times for fine texture
• Adding the bag from the N seasoning packet for stickiness
• Rolling the meat tightly and sealing the ends
• Allowing a full 48‑hour refrigeration for proper fermentation

Chef Tips from the Video

• For extra aroma, add a pinch of five‑spice powder to the seasoning mix.
• If you cannot find bamboo leaves, use parchment paper and tie with kitchen twine for a similar effect.

Troubleshooting

Storage

Refrigerator: Keep wrapped roll in the fridge up to 5 days after the 48‑hour fermentation.

Freezer: Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator before serving.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Grind the pork a day ahead and keep it covered in the fridge.
• The roll can be wrapped and stored for up to 24 hours before the 48‑hour fermentation begins.