|1||half-bag of thawed pork rind (in the frozen section)|
|1 book||lean ground beef, chopped four times (ask your butcher)|
|1||Thai Lobo Nam Powder Pouch|
|2||cloves of garlic, sliced thinly|
|2||chili peppers, chopped|
1. In a colander, wash the rind in cold water, shake well, sieve and repeat the operation at least four times. The rind must remain sticky. Press and repress to remove any excess water and let it dry for at least half an hour. With kitchen scissors, cut the rind into very small pieces.
2. Place the beef in a bowl of glass or porcelain and sprinkle the contents of the seasoning bag, then mix with your hands.
3. Add sugar and pieces of pork rind. Mix again with your hands.
4. Spread the mixture in a rectangular baking dish made of glass or porcelain approximately 20 cm by 30 cm.
5. Compact the beef well in the dish by pressing as much as possible. The dough should be at least 5 cm thick, otherwise the gratin dish is too big.
6. Sprinkle peppercorns, garlic slices and peppers over the beef. Lightly squeeze the surface with your hands to make sure these spices are "stuck" to the meat.
7. Leave the dish at room temperature in a dry place for no more than three days. If you leave it too long, the meat will become sour and the acidity will not be the right one.
8. To serve, cut into cubes of 3 cm. It can be eaten as a starter or in smaller cubes, added to a bowl of rice vermicelli and herbs and drizzled with the improved fish sauce.