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Meat from Thailand, Laos
Sour raw pork; keeps 1-2 weeks (JIRCAS). Made in 3 steps over 3 days – 5 days. The longest step, ferment, takes 3–5 days (JIRCAS 1995). Salt is 2–3 % (JIRCAS 1995). Lactic acid bacteria and Yeasts do most of the fermenting.
| Main step | 3–5 daysReported[jircas-naem][s1] | Ferment |
|---|---|---|
| Salt | 2–3 %Reported[jircas-naem] | Mix pork, skin, rice and seasoning |
| Acidity | pH 4.5Typical | Ferment |
| Minced raw pork · The base of the mix[jircas-naem] | |
| 20-30% of the minced meat | Pork rind · Boiled and sliced[jircas-naem] |
| 7-10% (7-8% for short ferments) | Cooked glutinous rice · Sugar source for the lactic bacteria[jircas-naem] |
| 2-3% of the mix | Salt · Below 2% it spoils; above 3% it is too salty[jircas-naem] |
| 0-0.05% | Pepper[jircas-naem] |
| 0-200 ppm | Potassium nitrate[jircas-naem] |
| Garlic and chilli · To taste[s1] | |
| Starter | spontaneous (Lactobacillus curvatus starter studied) |
Total time across the recorded steps: 3 days – 5 days
What changes: Minced pork, rind, sticky rice and seasoning are mixed
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
parasites and enteric bacteria found in some samples; some naem is irradiated; Thai rules set pathogen limits.
Every number is labelled with how it is known. How this atlas is made
