Fermented Raw Pork
Fermented Raw Pork is a medium Asian recipe that serves 4. 250 calories per serving. Recipe by Foodie Lovers on YouTube.
Prep: 20 min | Cook: 72 hrs | Total: 72 hrs 35 min
Cost: $8.10 total, $2.03 per serving
Ingredients
- 1 kg Pork Shoulder (trimmed, cut into 2‑cm cubes)
- 30 g Coarse Sea Salt (approximately 3% of meat weight)
Instructions
Prepare the Meat
Trim any excess fat or sinew from the pork shoulder and cut it into uniform 2‑cm cubes. Weigh the meat to confirm you have about 1 kg.
Time: PT10M
Mix with Salt
Place the pork cubes in a mixing bowl, sprinkle the 30 g of coarse sea salt over them, and toss until every piece is evenly coated.
Time: PT5M
Pack the Jar
Transfer the salted pork into the glass jar, pressing down firmly with a spoon or clean hand (gloved) to eliminate air pockets. Leave about 1 cm headspace, then seal the lid tightly.
Time: PT5M
Ferment at Room Temperature
Store the sealed jar in a cool, dark spot at 20‑22 °C for 3 days. Check the jar once daily to ensure the lid remains sealed and no off‑odors develop.
Time: PT72H
Temperature: 20-22°C
Finish and Serve
After 3 days, open the jar, taste a small piece. The pork should be tangy, slightly firm, and safe to eat. Slice thinly for salads, stir‑fry, or serve as a snack. If desired, briefly pan‑fry the slices for extra flavor.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 0 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Keto‑Friendly
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Belly, Pork Loin
- Instead of Coarse Sea Salt: Kosher Salt
Equipment Needed
- Glass Jar with Lid
- Mixing Bowl
- Scale (optional)
- Knife
- Cutting Board
- Spoon or Hands (gloves)
Critical Steps — Do Not Skip
- Accurate salt measurement (3% of meat weight)
- Maintain fermentation temperature between 20‑22 °C
- Seal the jar tightly to prevent contamination
Chef Tips from the Video
- Use a non‑reactive glass jar to avoid metallic taste
- For a milder flavor, reduce fermentation time to 2 days
- Add a bay leaf or a few peppercorns to the jar for subtle aromatics
Troubleshooting
Meat develops a foul odor or excessive slime
Discard immediately; likely contamination. Ensure proper salt ratio and temperature next time.
Jar leaks or lid does not seal
Use a new airtight lid or a food‑grade plastic wrap under the lid to improve seal.
Storage
Refrigerator: Keep the fermented pork in the refrigerator for up to 2 weeks.
Freezer: Not recommended; freezing alters texture.
Room temperature: Only during the 3‑day fermentation period.
Make-Ahead Tips
- Ferment for up to 5 days for a stronger sour flavor
- After fermentation, transfer the jar to the refrigerator to slow further fermentation
Last updated: August 21, 2026
