Probably the oldest food technology transferred from China, Nam has a unique way of preserving meat with unmatched flavor among other Thai dishes. In the countyrside banana leaf is still used to wrap the meat, while modern meat packers deploy automation to process Nam which is stuffed into hi-tech packaging tubes. During festival seasons, because Nam requires pork rind, it's not unusual to witness a shortage of pork rind around Thailand.
To prepare, chop 1 lb. pork steak and 1/2 lb pork rind with seasoning, fresh garlic and fresh chili peppers.
Availability: Ships in 2-3 business days