Pork Belly and Fermented Bean Sprout Salad

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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 extract the bean roots, then wash them clean, knead them with salt, and compress them using layers of palm wood. On the day of the donation, we’d open the jars and prepare the salad to serve.

Nowadays, bean sprouts are mostly extracted using chemicals, which affects their taste and makes them spoil easily. If you want to ferment bean sprouts yourself, buy them from the market, wash them clean, and drain the water. Then knead with salt and pack tightly into a glass jar or clay pot. After resting for two nights, they’ll be sour enough. If stored in the fridge, they’ll keep for three to four days.

You can eat fermented bean sprouts on their own as a salad, or cook them with pork belly for a savory sour dish. Today, I’ve prepared it with pork belly and wanted to share because it turned out delicious.

Ingredients

  • A plate of fermented bean sprouts
  • Boiled pork belly 100g
  • 2 large red onions
  • A small pinch of salt
  • 1 tablespoon of seasoning powder
  • 5 green chilies
  • A small amount of lime or lemon
  • 1 tablespoon of pure peanut oil
  • Optional: coriander or scallions (cut roughly as desired)

Instructions

  1. Except for the salt and coriander, mix all the remaining ingredients including thin slice pork belly and mix with hand together.

  2. Since the fermented bean sprouts are already salted, taste before adding any more salt.

  3. At the end, add the coriander and garnish with lime or lemon.

  4. And just like that, your quick and easy Upper Myanmar-style pork belly & fermented bean sprout salad is ready!

May everyone find it irresistibly tasty and mouthwatering!

#PorkBelly
#FermentedBeanSprout
#Soenaingtun
#YarZaBwar


I love food and I want to share with you my favourite food. I making food and write recipes about it online. So lucky to meet you here! About Me My name is Hsu Myat Oo and I am Myanmar who love to cook and bake. Kitchen jungle by Hsu is a cooking and baking blog started from 2020. Cooking and baking is one of my hoppy. When I finished my degree, I attended diploma class majoring in food technology. After I finished my diploma, I attended a lot of cooking class and baking class. And I also interested in making juices and coffee, so I attended barista class. I started to work in better day media and I work for Food Magazine and Sport and Fitness Magazine. I worked in Food Magazine Myanmar as a food editor and food writer in 2016. I worked in Sport and Fitness Magazine Myanmar as a food editor and food writer in 2018. In 2019, I quit from Better Day Media and I started my own job. I opened my restaurant in July, 2019. But I keep writing recipes and food knowledge sharing content from my pages. If you want to read more articles, recipes and food knowledge sharing contents in Myanmar and English version, please follow my facebook, pinterest, instagram and youtube.

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