Sour and Vinegar Pork
Sour and vinegar pork
Sliced pork belly is marinated with salt, mixed with vinegar powder, and placed in a jar packed with straw or bamboo leaves. The jar is then sealed upside down and fermented for 15 to 30 days, allowing the meat to fully interact with the seasonings and develop a mild sourness. When served, it can be steamed, fried, or pan-fried, and further stir-fried with various ingredients afterward. It is a unique appetizing dish from the Tujia and Miao regions.
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