Step 1

Boil pork skin over medium heat until soft, approx 20 minutes.

Step 2

Remove any fat and cut the remaining meat into thin strips.

Step 3

Trim and discard the fat from the pork meat, leaving only lean meat. Then, mince the pork using a food processor or butcher's knife.

Step 4

Add minced pork, slices of pork skin, sticky rice, garlic, and salt to a large mixing bowl. Knead the mixture until well combined, about 5–10 minutes.

Step 5

Lay plastic wrap or a banana leaf on a cutting board, spoon some of the mix onto it. Add a chili, then fold and roll it snugly into a tight cylinder. Seal the ends, press out air, and tie it with a rubber band. Repeat with all the meat to get compact, airtight rolls.

Step 6

Store the sausages in a dark place at room temperature for a minimum of two days. Let it rest longer for more tanginess.