Sai Oua (Lao Sausage Patties)

Serves: 10

laotian main pork

Ingredients

  • 900 g ground pork
  • 450 g pork belly, ground or finely minced
  • 0.25 cup galangal, minced
  • 0.25 cup lemongrass, minced
  • 0.75 cup shallot, minced
  • 0.5 cup green onion, diced
  • 0.5 cup cilantro, diced
  • 0.75 cup sticky rice, cooked and cooled
  • 2 tbsp lime leaves, minced
  • 8 garlic cloves, minced
  • 4 bird eye chillies, minced
  • 2 tbsp oyster sauce
  • 2 tsp salt
  • 0.5 tsp sugar
  • 0.25 tsp black pepper
  • 1 tbsp padaek (Lao fish sauce)
  • 1 tbsp fish sauce

Instructions

  1. Place ground pork and pork belly in the freezer for 15 minutes while preparing other ingredients (cold meat mixes better).
  2. In a large bowl, combine galangal, lemongrass, shallots, green onion, cilantro, sticky rice, lime leaves, garlic, bird eye chillies, oyster sauce, salt, sugar, black pepper, padaek, and fish sauce.
  3. Add the cold ground pork and pork belly. Mix until the mixture becomes sticky, about 3-5 minutes.
  4. Form into patties about 2-3 inches wide and 1/2 inch thick.
  5. Cook in an air fryer at 200°C (400°F) for 10 minutes per side. Or pan-fry in a little oil over medium-high heat until golden and cooked through, about 4-5 minutes per side. Or bake in oven at 200°C for 20-25 minutes, flipping halfway.
  6. Let rest for 5 minutes before serving.

Notes

Serve with jeow mak len (spicy tomato dip), sticky rice, cabbage, sliced ginger, and roasted peanuts

The cooked sticky rice mixed into the meat is what makes it distinctly Lao - it adds texture

Padaek (unfiltered fish sauce) adds funk that elevates all the aromatics