This was truly one of my favorite things to learn how to make this year! Have been practicing this technique with mom for quite some time now and I think I got the sourness right where I love it. 47 day old fermented pork shoulder bits, toasted rice, galangal, fish sauce, and salt. Tastes like nutty, salty, sour, sweet, galangal ham. This weekend I’m going to mince it up with lemongrass, lime leaves, garlic, and chili’s and fry it on the plancha and season crispy rice with it. So happy to tap into this with @the.modestos @negropiattoni this weekend. Anyone else love love love love the flavor of sour pork??????makes my mouth pucker with wetness just thinking about it.