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Fermented Raw Pork
A simple, salt‑cured fermented pork inspired by a legend of raw pork left to ferment for three days. The lactic‑acid fermentation, aided by salt, creates a tangy, safe-to‑eat meat that can be enjoyed as a snack or incorporated into dishes.
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Cost Breakdown
Critical Success Points
- • Accurate salt measurement (3% of meat weight)
- • Maintain fermentation temperature between 20‑22 °C
- • Seal the jar tightly to prevent contamination
Safety Warnings
- • Do not consume if fermentation temperature exceeds 25 °C
- • Ensure salt concentration is at least 2% of meat weight to inhibit pathogens
- • If any off‑smell, discoloration, or slime appears, discard the batch
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