Experience mouth-watering sensations with our sour salted pork recipe.

Our sour salted pork recipe is not only simple but also crucial in ingredient selection and pork marination for a complete dish. Let's explore with PasGo.

Sour salted pork is a delicacy where fresh pork is marinated in rice bran husk and left to naturally ferment. This dish is prevalent in the northern central regions of Vietnam. To enjoy delicious and hygienic sour salted pork at home, let's delve into the recipe below.

Essential Ingredients

- Pork: 400g

- Rice bran husk: 150g

- Guava leaves: about 100g

- Salt (To taste, according to preference)

- Herbs: coriander, basil, mint, cilantro (To taste, according to preference)

Guidance on selecting ingredients for the perfect sour salted pork

- Pork: Opt for free-range pork, typically weighing 15-17kg, with firm, fragrant, and low-water content meat. If unavailable, choose pork with clear origins from the market. Select pork belly, loin, shoulder, or tenderloin, ideally with a mix of lean meat and fat.

- Rice bran husk: You can purchase it at stores, ensuring it has a slightly brown color and retains the aroma of rice. Avoid old, moldy rice bran husk. I'll provide a simple guide on making rice bran husk below if you prefer to make it yourself.

Sour Salted Pork Recipe

Step 1

To make rice bran husk, roast rice, green beans, and corn until golden, then grind finely. For successful sour salted pork, the rice bran husk must be well-cooked, fragrant, golden, and not burnt.

Slice the pork thinly, large, or small depending on preference, but for easy consumption and aesthetic appeal, it's best to slice thinly.

Season the meat with a pinch of salt (To taste), sprinkle rice bran husk on top, then mix thoroughly to ensure the husk adheres to the surface of the meat.

Step 2

Choose a container for storing and fermenting the meat, avoid using plastic bags as the meat may mold during fermentation. If you have bamboo tubes for storing the meat, that's the best option.

(Bamboo tubes for storing sour salted pork)

Place guava leaves at the bottom of the container in two layers, put the meat inside, press firmly, and cover with another layer of guava leaves on top. Pay attention, throughout the fermentation process, the meat always needs to be tightly compressed.

Once completed, store the product in a dry place. In the summer, in hot weather, it only takes 3 to 4 days to ensure the meat is fermented and ready to use. You should not leave it too long because the meat will become sour and lose its delicious, rich flavor. In cold, winter weather, the fermentation time for the meat is from 5 to 7 days to ensure it is sufficiently mature.

Step 3

When the sour salted pork is ready, place it on a plate accompanied by various leaves such as coriander, basil, mint, and cilantro.

This dish pairs well with sweet, sour, and spicy fish sauce. So, prepare an extra bowl of fish sauce according to your family's taste to make the sour salted pork even more delicious.

In Hanoi, it's not easy to find a restaurant with authentic sour salted pork. Here's a suggestion for food enthusiasts: Độc Quán Restaurant, 86 Hoàng Ngân, Cầu Giấy District, Hanoi. Their diverse menu featuring delicious dishes from the Northwest mountains is sure to leave you impressed.

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