4 Serves
50 Mins
Finely mince the lean pork and slice the pork skin into thin strips using a chef's knife on a cutting board.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
224 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
1491 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a large mixing bowl, combine the pork, pork skin, fish sauce, garlic, and seasonings, mixing thoroughly until the texture becomes sticky.
Shape the mixture into small cylinders and wrap them tightly in plastic wrap to set.
Heat vegetable oil in a frying pan over medium heat and fry the prepared sausages until golden brown and crispy on all sides.
25
g95
g20
g
Yemeni
