Sunday, February 20, 2011
However, I don't know how to describe what this preparation is, in any other way than saying that it is an example of Asian Charcuterie, so I suppose I'm just going to have to live with sounding like the clueless occidental, Franco-centrist I probably am.
So how cool is this? pork treated like sauerkraut or kimchi. The pork is salted, mixed with garlic and allowed to ferment for a few days. Given the presence of raw garlic which is known to be a harbinger of Clostridium botulinium (the cause of botulism) it makes me a little nervous that the cure does not contain nitrite. I think it might be prudent to boil the garlic for 5 minutes before adding it to the pork, but I may be over-thinking this.