Liuzhou Sour Meat

Sour fish and sour meat are the must-have foods for Liuzhou Miao people to sacrifice their ancestors, entertain guests and hold festival parties. Sour fish is also an indispensable food for the Hmong to do a happy event. Sour fish and sour duck are indispensable to the bride's reception. A big sour goose is considered a heavy gift. The Dong and Miao people both like the sour taste. In the Dong home dishes, more than half of the dishes is sour taste, it can be described as "no food is not sour."



 

The sour pork has a bright color, the skin is yellow, the fat is milky white, and the lean meat is dark red. Each piece of meat has a few grains of rice or pepper, with a fragrant taste. The skin is crisp, the meat is fresh, the sour is moderate, and the aroma is overflowing. It tastes refreshing and has no greasy feeling. When eating, sprinkle the sour meat with some dry spicy powder, its taste better.
 

Cooking Methods

►1. Put the raw meat with skin on the charcoal fire together. It's better to use the pork head meat and remove the bones. Burn the skin and scrape away the blackened dirt with a knife. The purpose is to remove hair and dirt. Do not scrape with water. After scraping, the skin is golden yellow, then cut into thin slices and placed in a pot. Then pour the prepared salt, pepper, saltpeter, and dried glutinous rice (or corn) into the pots of the meat and mix them evenly. The usual mix is 40g salt, 25g peppercorns, 10g saltpetre and 100g glutinous rice for 500g fresh pork.



 

►2. Put the washed jar upside down, the mouth of the jar down, and use the burned smoke to smudging the jar for 2 to 3 minutes, so that the smoke in the jar is lingering, and then the jar is placed in a positive position. Then squeeze the pork meat with the hand and then put a red charcoal fire into the jar on the pressed pork noodles. At the same time, add the jar cover and seal it with water. Place it in a cool and dry place and pay attention to always keep the jar plate water sufficient. When the pickling is mature (usually 10 days in summer and two weeks in winter), you can open the jar and eat it.
 

►3. Notes

A. When the jar is installed, it is not advisable to overfill the meat. It is necessary to leave a certain space. Generally, the meat surface should be 2 to 3 inches from the mouth of the jar;
 

B. During the period of pickling, the altar should not be opened, otherwise the air will enter the altar and the meat will be mildewed;
 

C. After taking the food, you should cover the jar in time and keep the water in the tray so that it is always in a sealed state. Generally, the maximum storage time of pork in the jar after opening the lid is about 3 months.