Sour Pork (Moo Som)

Name: Sour Pork (Moo Som)
Ingredients: 2.2 lbs pork pieces (choose your preferred cut, such as pork collar, pork ribs, or pork chunks); 1 tablespoon salt; 1 handful cooked white rice, cooled; 25 cloves Thai garlic, roughly crushed

happynew @cook_5442612

A recipe that's ready to eat when you smell a sour aroma.

happynew @cook_5442612

A recipe that's ready to eat when you smell a sour aroma.

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Ingredients

2.2 lbspork pieces (choose your preferred cut, such as pork collar, pork ribs, or pork chunks)
1 tablespoonsalt
1 handfulcooked white rice, cooled
25 clovesThai garlic, roughly crushed

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Steps

1

Prepare the three ingredients: roughly crushed garlic, cooled cooked rice, and salt.
2

Wash the pork thoroughly and let it air dry.
3

Mix everything together, squeezing the mixture so the rice becomes a bit mushy and the salt is well incorporated into the pork.
4

Pack the mixture tightly into a bag, pressing out as much air as possible before sealing. Let it sit at room temperature for about 1-2 days.
Note: Do not refrigerate this recipe, or it won't develop the sour flavor.
5

After 1-2 days, check the bag by smelling it. If you notice a sour aroma, it's ready to fry.
If you prefer a more sour taste, let it sit for another day after you first notice the sour smell.
If using pork ribs, the ends of the bones may turn black—don't worry, it's not mold, just leftover blood in the bones.