Pork Belly and Fermented Bean Sprout Salad Welcome to the "Sone Si Na Phar" series —a celebration of the beauty of nature, the energy it provides, and natural, local ingredients. May everyone be blessed with prosperity and happiness. Today, I’d like to introduce a dish for lovers of Upper Myanmar cuisine. This dish comes straight from my father—the first culinary mentor of my life—one of the nostalgic recipes from his kitchen. In Upper Myanmar, especially during the winter season when vegetables are abundant, we often preserve sour ingredients such as pickled radish leaves, pickled roselle leaves, and fermented bean sprouts. During the early summer donation season in our region, common offerings include dried fish stir-fry, fermented bean sprout salad, boiled Pagan chickpeas, and tamarind leaf sour soup. At those times, we had to ferment bean sprouts in large clay pots, and even had to grow the bean sprouts ourselves. We’d dig into the sandbanks along the Mu River to ext...