Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 5|
|Calories from Fat: 179 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 65.3mg||20 %|
|Sodium 617.3mg||21 %|
|Potassium 603.7mg||16 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 9.3g|
|Protein 18.1g||26 %|
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Calories per serving: 297
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