Jin Som Mok

1. 1

   Prepare the Fermented Pork Mixture

   In a large mixing bowl, combine the ground pork, finely sliced pork skin, cooked sticky rice (cooled to room temperature), minced garlic, salt, sugar, and chopped bird's eye chilies. Mix thoroughly with clean hands until all ingredients are well blended and the mixture becomes slightly sticky. The sticky rice will help bind the mixture and provide the carbohydrates needed for fermentation.

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   Tips:

   • • Make sure your hands and all utensils are clean to prevent contamination
   • • The mixture should be uniform with no large clumps
   • • Pork skin adds a chewy texture that's characteristic of authentic naem
2. 2

   Wrap in Banana Leaves

   Clean the banana leaves by wiping them with a damp cloth. If they're stiff, briefly pass them over a flame or dip in hot water to make them pliable. Place about 100-120g of the pork mixture in the center of each banana leaf square. Form into a rectangular or square shape. If making Jin Som Mok Khai, create a small well in the center for the egg (to be added later). Fold the banana leaf to completely encase the mixture, folding in the sides first, then rolling tightly. Secure with toothpicks or bamboo skewers.

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   Tips:

   • • Make sure the wrap is airtight to create proper anaerobic fermentation conditions
   • • Banana leaves can be found frozen in Asian markets
   • • Double wrapping in banana leaves helps ensure an airtight seal
3. 3

   Fermentation Process

   Place the wrapped pork bundles in a covered container or plastic bag to maintain the anaerobic environment. Leave at room temperature (around 30°C/86°F) for 3-5 days to ferment. In cooler climates, fermentation may take 5-7 days. The pork will develop a tangy, sour flavor as the lactic acid bacteria grow. You'll know it's ready when it has a distinctive sour aroma and the meat has turned a pinkish-red color.

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   Tips:

   • • In hot, humid climates like Thailand, fermentation can occur in 2-3 days
   • • In cooler climates, place in a warm spot or use a fermentation chamber
   • • The fermented pork (jin som) can be eaten raw at this stage or used for grilling
4. 4

   Prepare for Grilling

   Once fermentation is complete, carefully unwrap one layer of banana leaf if double-wrapped. If making Jin Som Mok Khai, open the wrap slightly and crack one egg into the well in the center of each pork bundle. Re-wrap securely with fresh banana leaves if needed. Ensure the bundles are well-sealed to prevent leakage during grilling.

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   Tips:

   • • The egg adds richness and creates a creamy texture when grilled
   • • You can also grill without egg for a simpler version
5. 5

   Grill the Jin Som Mok

   Prepare a charcoal grill or preheat your grill to medium heat. Place the banana leaf bundles directly on the grill grates. Grill for 10-12 minutes on each side (20-25 minutes total), turning occasionally. The banana leaves will char and darken, imparting a smoky aroma to the pork. The pork should be cooked through and the egg (if using) should be set but still slightly creamy. You can also bake in an oven at 180°C (350°F) for 25-30 minutes as an alternative.

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   Tips:

   • • Watch for hot spots on the grill to prevent burning
   • • The banana leaves will protect the pork from direct heat
   • • You'll smell an amazing aromatic fragrance when it's ready
6. 6

   Serve

   Remove from grill and let rest for 2-3 minutes. Serve the Jin Som Mok hot in its banana leaf wrapping, allowing diners to unwrap at the table. The traditional accompaniments include sticky rice, fresh vegetables like cabbage and long beans, and condiments such as sliced ginger, chopped shallots, roasted peanuts, fresh bird's eye chilies, and spring onions.

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   Tips:

   • • Serve with plenty of sticky rice to balance the tangy, rich flavors
   • • The ginger and shallots provide a fresh contrast to the fermented pork
   • • Peanuts add a crunchy texture element

• •Use fresh, high-quality lean pork for best results - fatty cuts can affect fermentation
• •Maintain strict hygiene during preparation to ensure safe fermentation
• •The fermentation creates lactic acid which preserves the meat and gives it a tangy flavor
• •Store fermented jin som in the refrigerator for up to 1 week if not grilling immediately
• •Charcoal grilling provides the most authentic smoky flavor
• •Some recipes add potassium nitrate (saltpeter) to help preserve the pink color, but it's optional
• •The sticky rice not only helps fermentation but also acts as a binding agent
• •If banana leaves aren't available, you can use aluminum foil, but you'll lose the aromatic quality

• •
  Sticky rice (khao niao) - essential accompaniment
• •
  Fresh raw vegetables: cabbage, long beans, Thai basil
• •
  Sliced fresh ginger
• •
  Chopped shallots
• •
  Roasted peanuts
• •
  Fresh bird's eye chilies
• •
  Spring onions
• •
  Nam phrik noom (Northern Thai green chili dip)
• •
  Beer or Thai whiskey (traditional pairing)
• •
  Pickled garlic
• •
  Fresh cucumber slices

Jin Som (also known as Naem in Central Thailand) represents an ancient preservation technique developed by the Lanna people of Northern Thailand. Before refrigeration, fermentation was crucial for preserving meat, especially pork, in the landlocked northern regions where pork farming was prevalent. The name 'Jin Som' comes from Northern Thai dialect where 'jin' means meat and 'som' means sour, referring to the lactic acid fermentation process. This preservation method was shared across Southeast Asia, with similar dishes found in Laos (som moo), Vietnam (nem chua), and Cambodia. The tradition of wrapping the fermented meat in banana leaves and grilling it evolved as a way to cook the preserved pork while adding aromatic complexity. Jin Som Mok became a celebratory dish, often prepared for festivals, temple fairs, and family gatherings. The addition of egg (Jin Som Mok Khai) is a Northern Thai innovation that adds richness and transforms the dish into a more substantial meal.

Authentic Jin Som Mok requires patience for proper fermentation, which can take 3-7 days depending on climate. The use of sticky rice is essential - it provides the carbohydrates for fermentation and binds the mixture. Pork skin is a non-negotiable ingredient that provides the characteristic chewy texture. Banana leaves are crucial not just for wrapping but for contributing to the fermentation flora and imparting aromatic flavor during grilling. True Northern Thai Jin Som uses lean pork rather than fatty cuts. The dish should have a distinctly tangy, slightly funky flavor from fermentation - if it tastes too fresh or bland, it hasn't fermented long enough. Charcoal grilling is the traditional method, though modern cooks may use gas grills or ovens. The dish should be served with traditional Lanna accompaniments: sticky rice, fresh ginger, shallots, and chilies. In authentic preparation, the fermented pork mixture can be eaten raw (after fermentation) as is common in Northern Thailand, though grilling is the most popular preparation method for Jin Som Mok.