Boil the pork skin in a large pot over medium heat for about 20 minutes until soft.

Remove any excess fat and slice the pork skin into thin strips.

Trim the pork meat, removing visible fat, and mince it using a cleaver or food processor.

In a large mixing bowl, combine the minced pork, sliced pork skin, sticky rice, garlic, and salt. Knead by hand for 5–10 minutes until well combined.

Lay plastic wrap or a banana leaf on a flat surface. Spoon some of the mixture onto it, add a chili, then roll tightly into a log. Press out any air, seal the ends, and secure with rubber bands.

Store the wrapped sausages at room temperature in a dark place for at least 2 days to ferment. Let rest longer for a tangier flavor.