Nem/Nam is a popular cured fermented pork in Southeast Asia. It’s made from minced pork, sliced pigskin and a mixture of seasoning. There are many ways to prepare it but for this recipe I’m using rice, garlic, salt and sugar as a natural fermentation. The store bought Nem has chemicals and preservatives to make it look reddish pink color versus the homemade is pale pink. It’s usually served raw as an appetizer or snack. I like to eat it cooked though. Lol
You can microwave for 1 minute or pan sear it for few minutes per side.

Ingredients

4 Lbs(1.8k) freshly ground pork
2 Lbs(907g) pork skin-washed with vinegar
1 Cup steamed rice
3/4 Cup or 6 Tbsp garlic-finely minced or pounded
2 Tbsp salt
1 Tbsp sugar
1 Tbsp Msg
Some sliced garlic and chilies for garnish

Mix all ingredients very well or until it thickens. Store in a container or use plastic wrappers. Leave it at room temperature 70 degrees/22 celsius or higher for 3 days. The hotter the temperature the quicker it will ferment.
After it reaches the sourness you can freeze it or must be eaten within 1-2 weeks otherwise it won’t taste good.