Sai gork facts for kids
| Type | Sausage |
|---|---|
| Place of origin | Laos |
| Associated national cuisine | Lao cuisine |
Sai gork (Lao: ໄສ້ກອກ), also known as soured Lao sausage, is a special kind of sausage from Laos. It is a popular food in Lao cuisine and is known for its unique tangy flavor. This sausage gets its sour taste from a cool process called fermentation.
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What is Sai Gork?
This sausage is called Sai gork (pronounced "sy-gork") in Laos. You might also hear it called sai gok, sai kok, or sai krok. It is a type of sausage that is very popular in Lao cooking. People enjoy it for its distinct sour and savory taste.
How is Sai Gork Made?
Sai gork is similar to another Lao sausage called sai oua. Both sausages use many of the same main ingredients. However, sai gork has one special addition: cooked sticky rice. This sticky rice is mixed into the sausage filling.
The Fermentation Process
After the sausage is made, it is left at room temperature for several days. During this time, it goes through a process called "souring" or "fermentation." This natural process is what gives sai gork its unique tangy flavor. It makes the sausage a little bit sour, which many people love.
Where Can You Find Sai Gork?
Sai gork is a traditional food in Laos. You can also find this type of sour sausage in Northern and Northeastern Thailand. This is because these parts of Thailand have strong cultural and food connections with Laos. Many people there enjoy sai gork as a tasty snack or part of a meal.
