Fermented Raw Pork

Ingredients

• 1 kg Pork Shoulder (trimmed, cut into 2‑cm cubes)
• 30 g Coarse Sea Salt (approximately 3% of meat weight)

Instructions

1. Prepare the Meat

   Trim any excess fat or sinew from the pork shoulder and cut it into uniform 2‑cm cubes. Weigh the meat to confirm you have about 1 kg.

   Time: PT10M

2. Mix with Salt

   Place the pork cubes in a mixing bowl, sprinkle the 30 g of coarse sea salt over them, and toss until every piece is evenly coated.

   Time: PT5M

3. Pack the Jar

   Transfer the salted pork into the glass jar, pressing down firmly with a spoon or clean hand (gloved) to eliminate air pockets. Leave about 1 cm headspace, then seal the lid tightly.

   Time: PT5M

4. Ferment at Room Temperature

   Store the sealed jar in a cool, dark spot at 20‑22 °C for 3 days. Check the jar once daily to ensure the lid remains sealed and no off‑odors develop.

   Time: PT72H

   Temperature: 20-22°C

5. Finish and Serve

   After 3 days, open the jar, taste a small piece. The pork should be tangy, slightly firm, and safe to eat. Slice thinly for salads, stir‑fry, or serve as a snack. If desired, briefly pan‑fry the slices for extra flavor.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g