NHAM MOH (FERMENTED PORK POT)

Chiang Mai's traditional fermented pork pot is the heritage recipe in which pork is marinated until it turns sour or what we call "Jin Som". 

The primary ingredient of "Jin Som Muang" are finely sliced lean pork skins. They are stacked tightly during the fermentation until they become "dry". This means the pork is no longer soggy, thus a longer shelf life. The deliciousness of fermented pork comes from high-quality pork and culinary expertise in making a firm, bouncy, savoury, and inviting flavour of pork skin Nham.