|4.5-5kg||Pork, coarse grind, 15-20% fat|
|4 cups||Garlic, minced|
|2 cups||Coriander leaves, chopped|
|2 Tbs||Coriander roots/stems, chopped|
|1 cup||Fish sauce (we use Squid brand) or half fish sauce, half light soy sauce.|
|1 cup||Red Curry paste (Mae Ploy, Maesri)|
|.5 cup||Lemon Grass, sliced, minced|
|.5 cup||Shallot/red onion, sliced, minced|
|4 tsp||Galangal, fresh/pickled, minced (not the hard dry type)|
|2 tsp||Green peppercorns (jar/can) mashed|
|50-60||Thai chillies, fresh, minced (or use less fresh and more dried)|
|10||Dried chillies, seeded, soaked to soften|
|50||Kaffir Lime leaves, finely sliced, I use an electric coffee/spice grinder|
|Optional: Kaffir Lime zest/grated, Tamarind paste 2 Tbs|
Either get your butcher to prepare the coarse-minced pork with the appropriate amount of fat content (more than normal mince) or buy the pork and mince it yourself if you have an electric mincer.
The solid ingredients (except pork) need to be pounded to a paste (with a little liquid too) and then thoroughly mixed mixed with the rest of the liquid and commercial curry paste.
For this quantity I use my Indian Kitchen Mixie in a couple of batches and mix it all together in a big bowl and let it rest in the refrigerator for an hour or two or even overnight. A good food processor will probably do the job as well.
Mix paste thoroughly with the pork. I use good rubber gloves and do it by hand, it takes a while. The pork and flavour mixture should both be cold, use a little iced water if necessary.
Stuff into thick (30-32mm) sausage casings, either natural hog or collagen, I find the collagen type work Ok and are easier to prepare. Don't stuff too tightly or they will split as you twist or tie off the sausages into 10-15 cm lengths. Or you can leave them in small coils like boerworst. Alternately make them as golf-ball size snacks.
Leave in the refrigerator overnight and then use or freeze as required.
Often served with sticky rice and herbs/basil and extra chillies / nam prik.