used to make Nam aka Thai Ham, Som Moo (Lao) which is not usually found in resto's as the Health Department would frown upon how it is made
Nam is basically, a mixture of ground lean pork, shredded "pork skin", copious amounts of garlic and whole Thai chilis and the contents of the seasoning package sold in Asian markets which contains salt and an enzyme (currently being used by moleular gastros nicknamed "meat glue"). The mixture is then massaged til the enzyme is activated and it becomes sticky. Then it is portioned off and stored @ room temp for 24 hours and has "soured".
Can be eaten raw or cooked/grilled usually accommpanied by scallions and fresh ginger slivers.
Considered a must for Lao weddings.