Fried Sour Pork (Moo Som Tod)

Name: Fried Sour Pork (Moo Som Tod)
Yield: Serves 2 servings
Ingredients: 10 1/2 oz pork or other meat with a slight odor (300 grams); 1 tablespoon salt; 2-3 tablespoons cooked white rice; 1-2 tablespoons garlic; 1 little ground black pepper (optional)

Pimpasr Sritrikul @suanbharomsuk

I got this recipe from a coworker. Sometimes, meat can develop an off smell or a slight greenish color, making it unsuitable for other dishes and usually destined for the trash. Instead of throwing it away, you can transform it into another dish by adding ingredients that encourage beneficial bacteria to consume the spoiled parts. These probiotics, created through fermentation, are good for your digestive system and help boost immunity. This way, you get an extra dish instead of wasting food.

Pimpasr Sritrikul @suanbharomsuk

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Ingredients

Serves 2 servings

10 1/2 ozpork or other meat with a slight odor (300 grams)
1 tablespoonsalt
2-3 tablespoonscooked white rice
1-2 tablespoonsgarlic
1little ground black pepper (optional)

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Steps

1

Lightly crush the garlic.
2

Mix the meat you want to ferment with the cooked rice, salt, garlic, and black pepper until well combined. Taste the rice—it should be slightly salty.
3

Place the mixture in a container and leave it at room temperature for 2-3 days, depending on the weather (it will sour faster in hot weather). Taste the rice; once it’s sour, refrigerate to stop further fermentation.
4

When ready to fry, you can coat the meat in dry flour before frying, or fry it as is. Serve with fresh ginger, fried dried chilies, and peanuts for extra flavor.