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

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

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.

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.

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.

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